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IL PARMIGIANO-REGGIANO (D.O.P.) "The Parmesan Cheese"
The Parmigiano Reggiano "non si fabbrica si fa", is made in the same way noday as eight centuries ago, with the essential and genuine ingredients: the best milk of the region and fire. The art and the knowledge of the cheese master are combined with these ingredients and traditional methods to create an outstanding product. It is then left to mature for two years or more; but even this requires much hard work because the cheeses need to be cleaned, turned, checked every day to ensure they conform to the rigorous and high standards expected of them. The process of maturation is also risky as it is left to the slow rhythms of the nature to produce the best product.
The Parmigiamo Reggiano it has an inescapable link with the region in which is made. In the areas around the provinces of Parma, Reggio, Modena, Bologna on the west of the river Reno and Mantova on the est of the river Po and the use of unpasturised milk without any additives are the secrets of the perfect cheese.
Since 1928 the production of Parmiggiano Reggiano has been controlled by "Consorzio del Parmiggiano Reggiano".
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