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LATTERIA VILLA CURTA

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

Parmigiano Reggiano DOP

Latteria Villa Curta operates in Reggio nell'Emilia, one of the four core provinces for Parmigiano Reggiano DOP production. The creamery works within the denomination's rigorous protocols: raw cow's milk is transformed using the cooked-curd method, then wheels age a minimum of twelve months to develop the characteristic fine-grained, flaky structure. This slow maturation process and adherence to traditional technique define the house's contribution to Italy's most celebrated hard cheese.

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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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