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SOCIETA' AGRICOLA EREDI MORBARIGAZZI GUGLIELMO

Bagnolo in Piano · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Eredi Morbarigazzi Guglielmo operates in Bagnolo in Piano, Reggio nell'Emilia, at the heart of Parmigiano Reggiano territory. The producer crafts this celebrated DOP cheese across a production zone spanning 133 municipalities, where raw cow's milk transforms into the characteristic hard, granular wheels. Through slow maturation—a minimum of 12 months—each batch develops the fine-grained flaky structure that defines authentic Parmigiano Reggiano, rooted in centuries of regional cheesemaking technique.

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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