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PIEVE ROFFENO

Castel d'Aiano · Province of Bologna · Emilia-Romagna

Parmigiano Reggiano DOP

In the hills of Castel d'Aiano, Pieve Roffeno crafts Parmigiano Reggiano across one of Emilia-Romagna's 133 designated municipalities. Using raw cow's milk, the producer follows the slow-cooking and aging process that defines this protected denomination, developing the cheese's signature flaky, fine-grained structure over a minimum of twelve months. The result carries the austere complexity that distinguishes authentic Parmigiano Reggiano from industrial imitations.

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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