Presentation

A cheese of the greatest quality, famous throughout the world, produced in the provinces of Parma, Reggio Emilia, Modena, and part of Mantua and Bologna.

Made from low-fat raw cow's milk, it is a hard, granular and semi-fat cheese that is white or straw yellow in colour with a natural straw yellow rind. It is characterized by a rich, delicate and full flavour that is never sharp.

History

Parmigiano-Reggiano is a cheese of ancient origin and its characteristics and processing methods have remained unchanged over time. Still today, cheese masters continue the tradition of making their cheese with only milk and rennet, with strict respect to the centuries-old methods.

The birth of this fine cheese, a symbol of Italian cheese making excellence, dates back to about the 12th century, even though the Romans and Etruscans were already familiar with this cheese produced in the Reggio Emilia area.

The first evidence comes from Cistercian monasteries in Parma and Benedictine monasteries in Reggio-Emilia: thanks to the abundant streams of water and broad pastures, this hard cheese, obtained by processing the milk in large ...

The territory

The production area for Parmigiano-Reggiano is fairly restricted: it includes the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna between the Po and Reno rivers. Both the production of milk and ...