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SOCIETA' AGRICOLA BERTINELLI GIANNI E NICOLA

Noceto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Bertinelli Gianni e Nicola operates in Noceto, at the heart of Parmigiano Reggiano's protected zone spanning 133 municipalities. The dairy crafts the region's flagship hard cheese through time-honoured methods: raw cow's milk undergoes slow cooking and curing for a minimum of twelve months, developing the characteristic fine-grained, flaky structure prized by food artisans worldwide. This commitment to maturation-driven quality anchors the producer's reputation.

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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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