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MARGI

Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

MARGI operates in Parma, at the heart of Parmigiano Reggiano's 133-municipality production zone. The producer crafts this legendary hard cheese from raw cow's milk using time-honoured cooked-curd techniques, respecting the strict DOP protocols that define every stage from fermentation to the 12-month minimum maturation. The result: wheels with the characteristic fine-grained, flaky texture that marks genuine Reggiano, shaped by Emilia-Romagna's microclimate and herd genetics.

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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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