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ROSSI FRATELLI S.R.L.

Rio Saliceto · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Rossi Fratelli operates in Rio Saliceto, in the heart of Parmigiano Reggiano territory spanning 133 municipalities across Emilia-Romagna. The producer works within the strict DOP framework, transforming raw cow's milk into the hard, slow-matured cheese that defines the region. Each wheel develops its characteristic fine-grained, flaky structure over at least twelve months of careful aging, preserving the milk's natural microbiology through traditional cheesemaking methods.

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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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