✓ Consortium verified

LATTERIA SOCIALE SAN LUIGI

Sissa Trecasali · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale San Luigi operates in Sissa Trecasali, within the strict geographic zone of Parmigiano Reggiano DOP spanning 133 municipalities across Emilia-Romagna. The cooperative produces this cooked-curd cheese using raw cow's milk, adhering to protocols that govern enzymatic development during its minimum 12-month maturation. The result is a hard cheese with the characteristic fine-grained, flaky texture that defines authentic Parmigiano at its apex—a product shaped entirely by terroir and time.

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.

→