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LATTERIA SOCIALE TABIANO

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

Parmigiano Reggiano DOP

Latteria Sociale Tabiano operates in Viano, at the heart of Parmigiano Reggiano's 133-municipality production zone. This cooperative dairy transforms raw cow's milk through the slow alchemy of cooked-curd technique, crafting wheels that mature for at least 12 months before developing their signature fine-grained, flaky texture. In Emilia-Romagna's most exacting dairy region, Tabiano preserves the discipline that defines the Protected Denomination—each wheel a benchmark of controlled fermentation and patient aging.

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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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