It is exclusively produced in in the area between the Po river and the Reno which includes only the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna.
– It’s a hard granular cheese with a long, natural maturation process
– Contains only 30% water and 70% nutrients which makes it a highly concentrated cheese in protein, vitamin and mineral.
– Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly.
– For all these qualities, great to the palate as well as to the health, Parmesan cheese is often regarded as the king of cheeses
What, then, is the secret of Parmigiano-Reggiano? The harmony and balance which characterise this cheese and give it both nutritional and tasting qualities reside in the unique communion of history, tradition, skills passed down through generations and the uncompromised use of specific ingredients and methods which are carefully supervised at each step of the process.