✓ Consortium verified

PUNTO LATTE

Concordia sulla Secchia · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Punto Latte operates in Concordia sulla Secchia, at the heart of Parmigiano Reggiano's 133-municipality zone. The producer transforms raw cow's milk into wheels of DOP cheese through slow cooking and aging, a discipline spanning at least 12 months. The result is a hard, fine-grained texture that fractures into elegant flakes—evidence of precise curd handling and patience. Punto Latte embodies the technical rigour required to earn the denomination's protected status.

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 →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→