Among our oldest types of cheese Parmigiano Reggiano is considered to be the symbol of Italian cuisine. This product is one of the most imitated in the world.

 

The traditional marking with the inscription in full “Parmigiano - Reggiano” is impressed along the side of the whole cheese and enables its identification even on small pieces.

 

The structure of the cheese paste is granular, with the typical breaking in slivers and a fragrant and delicate aroma.

 

It is a cooked and unpressed, semi-fat, hard cheese made from raw cow's milk. The cheese has a yellowish-golden and slightly oily rind on which the brand name 'Parmigiano Reggiano' is

stencilled in small dots.

 

This cheese is very finely grained and ranges in colour from ivory white to strawlike yellow. 

 

The main exclusive feature of Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period (on average 24 months). 

 

The whole production comes from a restricted area, according to the law that in 1955 defined the standard of this cheese: the provinces of Modena, Parma and Reggio Emilia and partially Bologna and Mantova. Moreover, due to the geographical position of the production zone Parmigiano Reggiano is absolutely unique and impossible to imitate. The name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.

 

The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934; presently it incorporates dairies producing the homonymous cheese. Its offices are in Reggio Emilia and there are Provincial Divisions in Parma, Reggio Emilia, Modena, Mantova and Bologna.