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LATTERIA SOCIALE VAL BARDEA

Tizzano Val Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale Val Bardea operates in Tizzano Val Parma, within the vast production zone of Parmigiano Reggiano DOP spanning 133 municipalities. This cooperative specializes in the traditional cheesemaking of hard, cooked-curd cheese from raw cow's milk, requiring meticulous temperature control and twelve months of minimum aging. The result is a distinctively fine-grained, flaky texture that rewards patience and precision—hallmarks of the Val Bardea cheesemaking discipline.

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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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