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REGGIANI ROBERTO

Castelfranco Emilia · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

In the heart of Emilia-Romagna's designated zone, Reggiani Roberto crafts Parmigiano Reggiano DOP from raw cow's milk in Castelfranco Emilia, near Modena. The hard, cooked-curd cheese develops its signature fine-grained flaky texture through meticulous production and a minimum 12-month maturation. Each wheel reflects strict adherence to Protected Denomination protocols across the region's 133 municipalities, delivering the crystalline structure and umami depth that define authentic Parmigiano.

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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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