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SOCIETA' AGRICOLA BRONCARDA DI COPPELLOTTI GIUSEPPE & C.

Salsomaggiore Terme · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Broncarda, operating in Salsomaggiore Terme within Parma's Parmigiano Reggiano heartland, crafts cheese from the milk of carefully selected herds. The producer works within the 133-municipality protected zone, transforming raw cow's milk through slow fermentation into wheels that develop their characteristic fine-grained, flaky structure. Each batch matures a minimum of twelve months, allowing the complex flavors of the Emilian landscape to crystallize into the distinctive granular texture that defines authentic Parmigiano Reggiano DOP.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

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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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