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SAN SILVESTRO

Castelvetro di Modena · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

San Silvestro operates in Castelvetro di Modena, at the heart of the Parmigiano Reggiano DOP zone spanning 133 municipalities. The producer harnesses the strict protocols of the appellation: raw cow's milk transformed through slow cooking and extended maturation into wheels of hard cheese with a distinctive fine-grained, flaky structure. Every batch matures for a minimum of 12 months, during which time enzymatic activity refines the palate layer by layer—a process San Silvestro repeats with uncompromising discipline across each wheel it releases.

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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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