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SOCIETA' AGRICOLA LA RIANA S.S. DI BOLDINI BERNARDO E LUCA

Parmigiano Reggiano DOP

Società Agricola La Riana, managed by Bernardo and Luca Boldini, operates within Parmigiano Reggiano's protected zone spanning 133 municipalities across northern Italy. The producer follows the rigorous DOP protocol: raw cow's milk transforms through controlled cooking and curd-cutting into wheels that rest a minimum of twelve months, developing the characteristic fine-grained, flaky structure that defines authentic Parmigiano. Each batch reflects the strict traditions codified in the protected designation.

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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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