Nicolò Golinelli, Irena Koroljova, Martina Lugli, Rebecca Gavioli, Federico Rizzolo e Silvia Viani.

ParmigianoReggiano

What is it?Parmigiano-Reggiano or Parmesan cheese, is a hard, granular cheese. The name "Parmesan" is often used generically for various imitations of this cheese, although European law forbids this.

Parmigiano-Reggiano is an extraordinary cheese with amazing aromas, taste and a unique texture which is the reason why it has been considered the king of cheeses through nine centuries of history.

Characteristics.Parmigiano-Reggiano is the most important and famous italian cheese, it is a digestible and natural product only made by three ingredients:

● Rennet● Milk● Salt

Parmigiano-Reggiano cheese is less greasy and more protein-based compared to other type of cheese. It contains less lactose and more calcium, sodium and cholesterol.

Place of origin. Parmigiano-Reggiano is strictly bound to its place of origin.

Its unique and inimitable taste is the return from a long journey through nine centuries of history, passing through a fertile countryside stretching from the Apennines to the river Po.Both the production of milk and its transformation into cheese take place in the provinces of:

Parma

Reggio Emilia

Modena

Bologna

Mantova

ConsortiumParmigiano-Reggiano has been guaranteed for over seventy years by the Consortium, its excellent and inimitable flavour.An unmistakable and unique product for its aroma and taste, the craft of its production, its extraordinary journey through a landscape of rivers, plains and hills.

During maturation, Parmigiano-Reggiano gains its typical granular structure, and when cut it into slivers, it becomes crumbly and soluble.

The unique taste of a product made without additives, with its concentration of proteins, vitamins, calcium and mineral salts make it perfect for all ages and for all situations, a ready source of useful energy for everyone.