Parmigiano Reggiano is Italy’s most famous cheese, if not the World’s most famous.
All wheels are inspected at 12 months. The cheeses of the highest quality are then selected to further mature to 30 months. This process ensures we get the best possible product, with the distinctive saltiness being the hallmark of Parmigiano.
Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Parmigiano Reggiano cheese is best served grated over pastas, or even used in soups and risottos. It is also great eaten on its own as a snack.