Parmigiano reggiano: the king of cheeses
If you are on tour in Reggio Emilia, Modena, Parma and Bologna regions, you’ll certainly come upon one of the several cheese factories producing Parmigiano-Reggiano DOP, which are spread along the main roads and where you can buy this delicacy.
Parmigiano Reggiano is one of the oldest cheese and it’s still produced as it was 8 centuries ago, with the same ingredients and the same technique.
It’s a totally natural cheese that can withstand a very long aging (12 months at least, 24 months at its best) and it’s the only one included in astronauts diet during their space voyages, as its organoleptic and nutritional features remain unchanged: high energy value, taste, easily digested.
The production standards, the strict bond with the origin area, the use of raw milk (16 l. of milk every kg. of Parmigiano Reggiano), the completely natural rennet and its 30 kg. wheel, make it so special that it cannot be compared to any other similar dairy product or imitation.
It’s quality is guaranteed by “Consorzio del Formaggio Parmigiano-Reggiano”, which gathers all the cheese factories manufacturing it and protects the production area and the brand.
It can be consumed as an appetiser, cut into slivers with the typical knife, grated on pasta, or used in several recipes to enhance the taste of food.