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NIGRONI

Fontevivo · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Nigroni operates in Fontevivo, Parma, at the heart of Parmigiano Reggiano's 133-municipality zone. The producer crafts this iconic hard cheese from raw cow's milk using the cooked-curd method, then matures each wheel for a minimum of twelve months. The result: a fine-grained, flaky structure that delivers the mineral complexity and crystalline texture that define authentic Parmigiano Reggiano at its finest.

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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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