Parmigiano Reggiano DOP
Parmigiano Reggiano DOP has an essential link with its area of origin. The entire production chain of this fine cheese, from the production of milk to the transformation of the product, takes place In the provinces of Parma, Reggio Emilia, Modena, Bologna, east to the Reno river, and Mantua, south to the Po river.
In this area, thanks to natural fodder, raw milk is used without the addition of any additives, a real secret for the origin of such goodness. 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 DOP (Protected Designation of Origin) product 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 to the form the certification and origin marks.