Parmigiano Reggiano DOP Whole Wheel Aged Min. 12 Months 40 kg — Latteria Sociale Mantova

Parmigiano Reggiano DOP whole wheel, 12 months

Parmigiano Reggiano DOP as a whole 40 kg wheel, aged for at least 12 months, made by Latteria Sociale Mantova in the DOP zone to the right of the river Po. A raw-milk, cooked-curd hard cheese with a compact straw-yellow paste, milky aroma and a balanced, slightly nutty flavour: the everyday-use stage prized by professional kitchens for grating, shaving and stirring into risotto.

What Parmigiano Reggiano DOP is

Parmigiano Reggiano is a hard, slow-matured cheese made only from raw, partially skimmed cow's milk, rennet and salt, with no additives or preservatives. The first documented references date back roughly nine centuries to the Benedictine and Cistercian monasteries of the Po Valley, and the protective Consortium was founded in 1934. Each wheel carries the dotted DOP brand pin-printed on the rind, the dairy code and the production month, guaranteeing origin and method.

Origin: the DOP zone and the Mantua tradition

The Parmigiano Reggiano DOP production area covers the provinces of Parma, Reggio Emilia and Modena, part of Bologna (left of the Reno) and part of Mantua, to the right of the river Po. This wheel comes from that Mantuan stretch, where cows are fed predominantly on forage from the production zone, a requirement of the disciplinare.

The producer: Latteria Sociale Mantova

Latteria Sociale Mantova (LSM Group) was founded in 1929 as a centre for pasteurised milk supply and has grown into one of Italy's leading hard-cheese producers, processing around 7,000 quintals of milk a day across its dairies in the Mantua area. The cooperative celebrated its 90th anniversary in 2019 and works to a philosophy of innovation in respect of tradition.

Sensory profile at 12 months

At a minimum of 12 months the paste is compact and straw-yellow, with a fragrance of milk, fresh forage and melted butter. The flavour is balanced and only mildly savoury, with the first notes of dried fruit and a fine grainy structure that begins to flake. This is the most versatile maturity for daily cooking, before the more intense and crystalline character of 24- and 36-month wheels.

Professional uses

• Grated to finish pasta and gnocchi: about 15-20 g per portion, added off the heat.
• Risotto alla milanese: 60 g of Parmigiano Reggiano plus cold butter to cream 320 g of Carnaroli rice off the heat for four servings.
• Shaved over beef carpaccio, rocket salads and bresaola, cut thin with a cheese plane.
• Broken into rough rugged chunks with the almond-shaped knife and served with mostarda, honey or balsamic vinegar of Modena.
• Cheese rinds simmered in minestrone and vegetable broths to add depth.

Common mistakes to avoid

• Cutting the wheel with a smooth blade: always use the almond-shaped Parmigiano knife to split along the natural grain.
• Pre-grating large amounts in advance: grate to order, because grated cheese dries out and loses aroma within hours.
• Storing it wrapped in cling film only: wrap the cut face in a damp cloth or food paper so the paste keeps its moisture.

Pairings

Pairs with structured red wines, aged balsamic vinegar of Modena, acacia and chestnut honey, walnuts and pears. It is the classic finishing cheese over fresh egg pasta, tortelli, lasagne and oven-baked dishes.

Delivery and logistics

B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 4-8 C via the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport).

Who it is for

Designed for restaurants, pizzerias, delicatessens, hotels, gelato shops, pastry labs, Italian grocery stores and private customers who cut and sell Parmigiano Reggiano fresh from the whole wheel.