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LATTERIA VALLE

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

Parmigiano Reggiano DOP

Latteria Valle operates in Cavriago, at the heart of Parmigiano Reggiano's 133-municipality zone. The dairy produces this iconic hard cheese from raw cow's milk using slow-cooking and lengthy maturation—a minimum of twelve months—that transforms milk into the fine-grained, flaky texture that defines the designation. Each wheel embodies the precision of traditional cheesemaking across Emilia-Romagna's regulated territory, where milk provenance and method remain inseparable from identity.

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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