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SOCIETA' AGRICOLA PESSINA

Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Società Agricola Pessina operates in Parma's designated Parmigiano Reggiano zone, where 133 municipalities share a strict protocol for one of Italy's most exacting cheeses. The producer works within the DOP framework, transforming raw cow's milk through slow maturation—a minimum 12 months—into hard, cooked-curd wheels with their characteristic fine-grained, flaky structure. Each block carries the year of production and the dairy's identification, marking its provenance across the Emilia-Romagna region.

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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