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ZANETTI

Pegognaga · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

ZANETTI operates in Pegognaga, at the heart of Parmigiano Reggiano's 133-municipality production zone. The dairy transforms raw cow's milk into the classic hard cheese through meticulous cooked-curd technique, then ages wheels for a minimum of 12 months in cellars where time alone engineers the fine-grained, flaky crystalline structure that defines the denomination. This extended maturation is not shortcut—it is the signature of compliance with DOP standards that govern every stage.

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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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