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SOCIETA'AGRICOLA MONTECOPPE

Collecchio · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Montecoppe operates in Collecchio, at the heart of Parmigiano Reggiano's 133-municipality production zone. The producer crafts the Protected Designation's signature cheese—a hard, cooked-curd expression matured for a minimum of twelve months from raw cow's milk. The result is a fine-grained, flaky wheel that carries the mineral character and depth defined by Emilia-Romagna's terroir and centuries-old technique.

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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