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NUOVA CASEARIA DI VERICA

Pavullo nel Frignano · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

NUOVA CASEARIA DI VERICA operates in Pavullo nel Frignano, deep in Modena's Apennine foothills, where the microclimate and pastures define the character of its milk. The producer crafts Parmigiano Reggiano DOP using raw cow's milk, cooked and cut to exacting standards, then left to mature for a minimum of twelve months in temperature-controlled conditions. Each wheel develops the fine-grained, flaky texture that marks authentic Reggiano—a result of technique rather than additives.

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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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