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SOC. AGR. MARAMOTTI LOMBARDINI - Latteria Due Madonne

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

Parmigiano Reggiano DOP

Latteria Due Madonne operates within Reggio nell'Emilia's prestigious Parmigiano Reggiano DOP zone, where strict production standards define every stage of cheesemaking. Using raw milk from local herds, the dairy crafts this hard, cooked-curd cheese through a meticulous process spanning at least twelve months of maturation. The result is a fine-grained, flaky block whose complexity unfolds across the palate—a testament to the exacting protocols that govern production across the 133-municipality protected designation area.

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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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