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ORATORIO SAN GIORGIO

Carpi · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Oratorio San Giorgio operates in Carpi, at the heart of Parmigiano Reggiano's 133-municipality production zone. The dairy transforms raw cow's milk into the region's iconic hard cheese through cooked-curd methods and extended aging—a minimum of twelve months unlocks the fine-grained, flaky structure that defines each wheel. Here, time and technique converge to craft one of Europe's most stringently protected cheeses.

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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