The Parmigiano Reggiano
The Parmigiano Reggiano DOP has an essential link with its area of origin. In the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua to the right of the Po river, the entire production chain of this fine cheese takes place, from the production of milk to the transformation of the product.
In this area, thanks to natural fodder, the use of raw milk, without the addition of any additives, the secret of such goodness originates. During the long seasoning – at least 12 months, up to over 30 months – the lactic ferments give the Parmigiano Reggiano DOP the typical gustatory and structural characteristics. Parmigiano Reggiano is a highly nutritious and easily digestible food. It is a cheese suitable for everyone, particularly recommended for children, the elderly, and also suitable for those who suffer from lactose intolerance, especially maturing beyond 24 months.
Parmigiano Reggiano has been a PDO product (Protected Designation of Origin) since 1996. Only cheese produced according to the strict rules collected in the production regulations and after passing an accurate expert examination, can boast the Parmigiano Reggiano DOP brand, referring on the form the certification and origin marks.