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SOCIETA' AGRICOLA MARCHESINI

Gattatico · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Marchesini operates in Gattatico, within the heart of Parmigiano Reggiano's legally defined zone spanning 133 municipalities across Emilia-Romagna. The producer crafts this iconic hard cheese from raw cow's milk using the traditional cooked-curd method, allowing each wheel to mature slowly for a minimum of twelve months. The result is a fine-grained, flaky texture that embodies centuries of cheesemaking discipline in the region.

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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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