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SAE

Casalgrande · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

SAE operates in Casalgrande, at the heart of Parmigiano Reggiano's 133-municipality production zone. The producer crafts this iconic hard cheese from raw cow's milk using the traditional cooked-curd method, then ages each wheel for a minimum of 12 months. The result: distinctive fine-grained, flaky crystals that dissolve on the palate. SAE's commitment to slow maturation reflects Emilia-Romagna's uncompromising standards for Protected Designation of Origin cheese.

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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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