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LATTERIA VO' GRANDE

Pegognaga · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Latteria Vo' Grande operates in Pegognaga, one of 133 municipalities within the Parmigiano Reggiano DOP production zone. The dairy masters cooked-curd cheese from raw milk, then ages it a minimum of 12 months to develop the characteristic fine-grained, flaky structure that defines authentic Parmigiano Reggiano. Each wheel emerges from slow maturation as a concentrated expression of milk quality and bacterial cultures specific to the Mantuan terroir.

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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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