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MAGHENZANI CAV. GUIDO E FIGLIE

San Secondo Parmense · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Maghenzani Cav. Guido e Figlie operates in San Secondo Parmense, where the Parmigiano Reggiano DOP regulations converge with centuries of cheesemaking protocol. The producer crafts hard, cooked-curd wheels from raw milk, allowing them to mature beyond the mandatory 12-month threshold. This extended aging develops the characteristic flaky, fine-grained structure that distinguishes genuine Parmigiano Reggiano. Working within the strict 133-municipality production zone, the house maintains continuity with methods that demand precision at every stage—from curd cooking temperature to cellar humidity.

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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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