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LATTERIA SOCIALE SAN PIETRO

Carpineti · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale San Pietro draws milk from the rolling hills surrounding Carpineti, in the Parmigiano Reggiano heartland of Reggio nell'Emilia. As a cooperative dairy, it transforms raw cow's milk through the slow alchemy of cooked-curd production, aging wheels for a minimum of twelve months to develop the characteristic fine-grained, flaky structure prized by cheesemakers and connoisseurs. Every batch reflects the terroir and collective expertise of its members.

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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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