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SOCIETA' AGRICOLA GIANSANTI

Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Giansanti operates in Parma's core Parmigiano Reggiano zone, where 133 municipalities form the cradle of Italy's most exacting cheese. Here, raw cow's milk undergoes the slow craft of cooking and curing—a process demanding at least twelve months of patient aging. The result: a hard, fine-grained cheese whose flaky texture reveals the mineral depth of the Emilia terroir and the precision demanded by protected designation rules.

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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