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LATTERIA SOCIALE ROCCHETTA

Suzzara · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Latteria Sociale Rocchetta operates in Suzzara, at the heart of Parmigiano Reggiano's 133-municipality production zone. This cooperative dairy crafts the Protected Designation of Origin cheese using raw milk exclusively, adhering to centuries-old protocols. The production method—slow cooking the curds, extended aging beyond 12 months—develops the characteristic flaky, fine-grained structure that defines authentic Parmigiano Reggiano. Every wheel reflects the terroir of Mantua's Po Valley and the maker's commitment to uncompromising standards.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

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What it makes

DOP

Parmigiano Reggiano

A hard, cooked-curd, slow-matured cheese made from raw cow's milk, matured at least 12 months, with a fine-grained flaky texture and fragrant, delicate flavour.

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