Parmigiano Reggiano

Italian PDO cheese are a lot of cow's milk cheese, produced in northern Italy in the provinces of Reggio Emilia, Parma, Modena and Mantova. I introduce myself as a large cylindrical shape of 30 kg and convex on the rind pitting runs vertically "Parmigiano Reggiano" The optimum curing can range from 24 months to 4 years. My authenticity and quality is guaranteed by a consortium that is extremely strict discipline methods of making cheese in all its phases, from breeding cow to mature: the perfect forms can only be "tattooed" Parmigiano Reggiano.