✓ Consortium verified

SOCIETA' AGRICOLA VILLA AIOLA

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

Parmigiano Reggiano DOP

Società Agricola Villa Aiola operates in Montecchio Emilia, at the heart of Parmigiano Reggiano's 133-municipality production zone. The producer specializes in this Protected Designation of Origin cheese, crafting the hard, cooked-curd wheels from raw cow's milk according to the strict standards that define the category. Each wheel develops its characteristic fine-grained, flaky structure through a minimum of twelve months' aging, a deliberate pace that builds depth and complexity into every batch.

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 →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→