✓ Consortium verified

LATTERIA SOCIALE SAN LUCIO

Sala Baganza · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale San Lucio operates in Sala Baganza, at the heart of Parmigiano Reggiano's 133-municipality production zone. This cooperative dairy transforms raw cow's milk into the iconic hard cheese through a slow, controlled method—cooking curds, then aging wheels for a minimum of 12 months to develop the characteristic fine-grained, flaky structure. Each batch reflects the discipline of Protected Designation of Origin 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 →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→