Parmigiano-Reggiano, The King of cheeses!!!

These marks and images stand for the originality and

the goodness of the Parmigiano Reggiano cheese.

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The most complete food after maternal milk.

Parmigiano Reggiano, the classic and prestigious Italian cheese, well-known and appreciated all over in the world for its inimitable qualities, has origins in ancient Italy. Written records confirm the existence of Parmigiano Reggiano at the beginning of the Cristian era. These records describe a Parmesan cheese with characteristics similar to those of the Parmigiano Reggiano that we eat today. The best known historical witness to the wonders of Parmigiano Reggiano was Boccaccio who described the use of this cheese in his Decameron, in the mid 14th century. We still use Parmigiano as Boccaccio did - on macaroni and ravioli. There is no doubt that by the 13th-14th centuries Parmigiano Reggiano was widely known and already had a unique flavor that has been preserved up to the present day. The most reliable sources place the birth of Parmigiano Reggiano in the middle of the Enza river valley, between the provinces of Parma and Reggio Emilia, or, more precisely, right in the middle of the vast territory where the cheese is produced: Bologna (on the left bank of the Reno river), Mantova (on the right bank of the Po river), Modena, Parma and Reggio Emilia provinces. This territory, also known as the "typical zone", is limited by law. The trademark Parmigiano Reggiano, like the terms "Parmigiano" and "Reggiano", is protected by specific laws exclusively reserved for cheese produced in the "typical zone". Rigorous standards, also established by law, determine the methods used in the production of this regional cheese.

Today, as in the beginning, cheese artisans use carefully selected milk exclusively from cows of the controlled production zone. Today, like seven centuries ago, the dairy workers' mastery, the result of ancient experience passed from parents to children, is indispensable for the success of this unique cheese.
Long, natural ageing is also essential. It takes the slow passing of seasons and years for the cheese to develop its unique aroma, fragrance and flavor, natural nutritional values and high quality (Parmigiano Reggiano has no preservatives, colorings or antifermentation additives). These inimitable characteristics are guaranteed by the Consortium, the official society that protects the quality of the cheese, and are certified by the unmistakable stamp "Parmigiano Reggiano" that is engraved with little dots on the rind of each wheel of cheese.

Organic Composition

Parmigiano Reggiano, a high quality cheese, has become the symbol of the most authentic Italian gastronomic craftmanship.
It takes four gallons of top quality whole milk to produce two pounds of Parmigiano Reggiano.
Parmigiano Reggiano is a complete food, healty and natural.
It takes 45 minutes to digest 100 grams of Parmigiano Reggiano as opposed to the four hours it takes to digest the same quantity of meat.
The protein value for 100 grams of this cheese equals 185 grams of red meat, 225 grams of trout, 190 grams of pork.

Parmigiano Reggiano is a cheese with an especially seductive aroma and unique taste. Nothing enhances the flavour of soups and main courses as does Parmigiano Reggiano. It is delicious with aperitifs, with fruit and salads.

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