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NATURA AGRICOLA DI BARBIERI F.LLI

Moglia · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Natura Agricola di Barbieri F.lli operates within Moglia's dairy heartland, where the Parmigiano Reggiano DOP specification governs every phase of production. Drawing raw milk from their herd, the Barbieri brothers craft the hard, cooked-curd cheese through precise temperature control and patient maturation—a minimum of twelve months that develops the characteristic flaky, fine-grained structure prized by chefs and consumers across the protected zone of 133 municipalities.

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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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