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SAN BARTOLOMEO

Formigine · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

San Bartolomeo operates in Formigine, within Modena's historic Parmigiano Reggiano zone spanning 133 municipalities. The producer crafts this hard cheese using raw cow's milk, employing the cooked-curd technique that demands precision at every stage. After minimum 12-month maturation, each wheel develops the characteristic fine-grained, flaky texture that defines the Protected Designation. This commitment to time-honored methods within the regulated production area anchors San Bartolomeo's role in one of Italy's most controlled cheese traditions.

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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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