✓ Consortium verified

MONTANARI & GRUZZA

Tizzano Val Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Montanari & Gruzza works in Tizzano Val Parma, where the Parmigiano Reggiano DOP designation encompasses 133 municipalities across Emilia-Romagna. Their production centers on the slow maturation of hard, cooked-curd cheese from raw cow's milk, a process demanding minimum 12 months of aging. The result is a cheese with a distinctive fine-grained, flaky structure—proof that time and technique transform milk into crystalline complexity.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→