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MS TRASFORMAZIONI CASEARIE

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

Parmigiano Reggiano DOP

MS Trasformazioni Casearie operates in Guastalla, at the heart of Parmigiano Reggiano's production zone spanning 133 municipalities across Emilia-Romagna. The dairy specializes in the denomination's defining process: cooked-curd technique applied to raw milk, followed by the extended maturation—minimum twelve months—that develops the cheese's characteristic fine-grained, flaky structure. Each wheel reflects the terroir of the Po River valley and the precision required by DOP protocols.

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 →

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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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