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LATTERIA VILLA CURTA

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

Parmigiano Reggiano DOP

Latteria Villa Curta operates in Casalgrande, at the heart of Parmigiano Reggiano's 133-municipality zone in Reggio nell'Emilia. The dairy masters raw cow's milk into cooked-curd wheels that mature for at least twelve months, developing the fine-grained, flaky texture that defines this protected denomination. Each batch reflects the discipline of slow fermentation and precise temperature control—hallmarks of production that transform simple milk into a cheese of mineral depth and crystalline complexity.

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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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