The Parmigiano Reggiano it is the magnificent result of a long history that began about eight centuries ago in the abbeys of monks. In fact, the Benedictines are credited with the invention of this aged hard cheese.
The Parmigiano Reggiano it originates in the area between Parma and Reggio Emilia and is still produced here, in the same places, using the same traditional methods and ingredients: high-quality milk from the area of origin, salt, and natural rennet.
It has been recognized as a product since 1992 and can only be produced in the provinces of Parma, Reggio Emilia, Modena, and in some areas of Mantua and Bologna.
The relationship with the territory is indissoluble: the climate, the cows' diet, the raw materials, and the knowledge of the artisans are elements that cannot be found anywhere else. Each wheel of Parmigiano Reggiano is therefore truly unique.
To produce a single wheel of Parmigiano Reggiano DOP weighing approximately 38 kg, 550 liters of excellent fresh milk and at least two years of aging are required.
This product is known and appreciated all over the world, and its success has also made it the most imitated cheese, but only one is the original: the one marked by the Consortium. At the end of the aging process, experts examine each wheel individually and those that meet the requirements are branded with a hot iron. This seal is essential for producers and consumers because it is the only one that can offer an absolute guarantee of the product's quality.