Parmesan cheese - Parmigiano Reggiano DOP (PDO), first quality, aged for at least 30 months

The real Parmigiano Reggiano may only be produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna west of the Reno and Mantua east of the Po. The raw milk for this hard cheese also comes from here. The cows may only be fed grass and untreated animal feed. To produce one kilogram of Parmiggiano Reggiano, around 16 liters of milk are needed. After curdling and shaping the cheese wheels, they are immersed in brine for 20 days and then matured for at least 30 months. The Parmesan aroma is very strong and becomes more piquant with age. Only cheeses tested by the Consorzio Tutela receive a seal of quality with the designation of origin.