Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantova and Bologna.
It is characterized by a granular texture manufactured by cooking the curd without pressing it.
Its rich flavour made it the legend of Italian cheeses!
Origin: Emilia Romagna
Milk: unpasteurized cows
Maturing: 36 months
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