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LATTERIA SOCIALE VAL D'ENZA

Palanzano · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale Val d'Enza stands at the heart of Emilia-Romagna's Parmigiano Reggiano heartland, in Palanzano near Parma. This cooperative dairy transforms raw cow's milk into one of Italy's most exacting cheeses—wheels that demand at least twelve months of patient aging to develop their characteristic fine-grained, flaky texture. Every batch embodies the discipline of cooked-curd technique, refined across generations, linking this modest producer to the 133-municipality protected zone that defines authentic Reggiano.

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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