THE QUALITY OF THE
PARMIGIANO REGGIANO CHEESE



Parmigiano-Reggiano is one of the most antique cheeses known; its documented origins date back to 1200.
In the Parmigiano Reggiano there is a real concentration of nutritional substances , as a kilo of cheese comes out from a good 16 litres of the most valuable milk of the typical zone, exceptional for its protein and vitamin content and for its wealth of calcium and phosphorus.


Parmigiano-Reggiano
Parmigiano-Reggiano


The traditional marking with the inscription in full “Parmigiano - Reggiano” is impressed along the side of the whole cheese and enables the identification even on small pieces.
One of the characteristics of Parmigiano-Reggiano is a “straw” colored paste, which indicates that it comes from milk produced by animals nourished by fresh forage.
Another typical characteristic of Parmigiano-Reggiano is the “flaky” structure; the paste therefore, in the mature product, comes off in subtle flakes in keeping with an arrangement of converging rays toward the form’s center.

The whole production should come from a restricted area - according to the law that on 1955 .
It is in fact due also to the geographical position of the production zone that the Parmigiano Reggiano is a cheese absolutely unique and impossible to imitate.
Even the name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.

Parmigiano-Reggiano
 

THE SHOP OF REAL
"PARMIGIANO REGGIANO"


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