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LATTERIA SOCIALE SAN SALVATORE

Montechiarugolo · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

In the heart of Parma's cheese-making district, Latteria Sociale San Salvatore transforms raw cow's milk into Parmigiano Reggiano DOP through centuries-old craft. Each wheel undergoes slow maturation over at least twelve months, developing the fine-grained, flaky texture that defines this hard cooked-curd classic. Part of the 133-municipality protected zone, the dairy contributes to a legacy where technique and terroir remain inseparable from every wedge.

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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