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SOCIETA'AGR.ARALDI PIETRO E LUIGI

Noceto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agr. Araldi Pietro e Luigi operates from Noceto in Parma's heartland, one of 133 municipalities licensed to produce Parmigiano Reggiano DOP. The caseificio specializes in the slow maturation of cooked-curd cheese from raw milk, a process requiring minimum 12-month aging that develops the characteristic fine-grained, flaky structure. Their commitment to traditional cheesemaking upholds the disciplinary standards that define this iconic Italian denomination.

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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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