Locatelli Elevates Parm With a High-Altitude Reggiano Release

Locatelli Elevates Parm With a High-Altitude Reggiano Release

Parmigiano Reggiano already enjoys celebrity status in the cheese aisle—but Locatelli is giving it a whole new stage. The storied brand is rolling out a mountain-born expression of the classic wheel, and it’s poised to reset expectations for everyone from specialty buyers to everyday shoppers hunting for something with real character.

At the heart of the launch is Parmigiano Reggiano di Montagna, a cheese shaped not just by time, but by terrain. This wheel hails from the Apennine highlands, where the air thins, the pastures change, and tradition runs deep. The Auricchio family—custodians of Locatelli’s craft—ages the cheese for a full 24 months atop elevations climbing past 1,000 feet. Up there, where the Mediterranean’s Marino winds sweep through, the wheels develop a layered, savory complexity that stands apart from standard shelf staples.

Earning official recognition as a mountain product comes with rules: it must be made within designated alpine zones, the milk primarily sourced from those same areas, and the entire production cycle—from curdling to aging—must stay rooted in the mountains. Locatelli clears all three hurdles, delivering a cheese that doesn’t just nod to its origins—it’s defined by them.

For retailers and foodservice pros keeping an eye on format flexibility, the rollout checks all the boxes. Locatelli’s Parmigiano Reggiano di Montagna now ships in 200-gram wedges (hello, grab-and-go shoppers) as well as 1/8th and 1/4 wheel cuts for specialty counters and kitchen programs wanting to show off something with pedigree.

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