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SOCIETA' AGRICOLA LAVACCHIELLI

Pavullo nel Frignano · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Lavacchielli operates in Pavullo nel Frignano, at the heart of Emilia-Romagna's Parmigiano Reggiano zone. The producer crafts this iconic hard cheese from raw cow's milk using traditional cooked-curd methods, then ages each wheel a minimum of twelve months to achieve its signature fine-grained, flaky structure. This slow maturation process, anchored to the specific terroir of 133 municipalities across the region, defines the complexity of every wheel.

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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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