Parmigiano Reggiano is a hard paste cheese with a sharp flavour made from raw semi-fat milk naturally risen to the surface in open-top stainless steel basins without additives.
The cows feed mainly on forage from the areas where the cheese is made, which include the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the River Reno and Mantua to the right of the River Po. Approximately 450 producers are members of the Consorzio di Tutela.
Parmigiano Reggiano is made in wheel shapes weighing approximately 39 kg each. It is aged for at least 12 months although on average the product is usually consumed when it is 20-24 months old. Its distinctive taste makes Parmigiano Reggiano particularly suitable to be grated over culinary dishes.
