Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
Every day, the milk from the evening milking is left to rest until morning in large vats, where the cream rises to the surface to be used for the production of butter. The skimmed milk left over is then added to the milk from the morning milking and fermented whey from the previous day's cheese making and made into this amazing cheese using traditional calf rennet. The cheese is shaped and engraved with a marking band. After a few days the cheese is immersed in a salt water bath and left for just under a month.
Matured for at least a year, the cheese is then graded and given it's PDO marking as long as all of the requirements have been met, the Regianno we sell is further matured for 2-3 years..
Made for nine centuries in Italy, this is a true king of traditional cheeses.
