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SOCIETA' AGRICOLA MOLINARI S.S

Fontanellato · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Molinari S.S. operates in Fontanellato, within Parma's designated Parmigiano Reggiano zone, crafting one of Italy's most regulated cheeses. The producer works within strict protocols: raw cow's milk only, cooked curds, and mandatory 12-month aging. The result is the characteristic fine-grained, flaky texture that defines authentic Parmigiano Reggiano across the entire 133-municipality production area. Molinari's commitment to protocol-driven cheesemaking preserves the denomination's exacting standards.

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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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