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ZARPELLON

Busseto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

In the heart of Busseto's cheesemaking landscape, Zarpellon transforms raw cow's milk into Parmigiano Reggiano DOP following protocols honed across generations. The producer works within a 133-municipality zone, where specific terroir and herd diet shape each wheel's character. Slow maturation over at least 12 months develops the cheese's signature flaky grain—a marker of authentic craft. Here, milk-to-wheel demands meticulous timing: precise cooking temperatures, careful curd management, and patient aging create the complexity that defines genuine Reggiano at Zarpellon's table.

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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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