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NUOVO CASEIFICIO ANDREASI

Borgo Mantovano · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Nuovo Caseificio Andreasi operates within the Parmigiano Reggiano heartland, where Mantuan milk transforms into protected cheese across a 133-municipality zone. The caseificio harnesses raw cow's milk through slow coagulation and patient aging—a minimum 12 months of maturation that builds the distinctive fine-grained, flaky structure prized by chefs and consumers alike. Each wheel reflects the rigorous standards of DOP designation and the technical precision required to convert pastoral raw materials into a hard, complex cheese.

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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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