Primosale with black pepper

Parmigiano Reggiano is the great result of a long history that began about 8 centuries ago in the abbeys of the monks. In fact, the Benedictines invented this delicious hard cheese, in the area between Parma and Reggio Emilia. Today, Parmigiano Reggiano PDO is produced in the same places, following the same methods and using the same simple ingredients: fine milk from the area of origin, salt and natural rennet. In 1992 it was classified as a PDO product, so it can only be produced in the provinces of Parma, Reggio Emilia, Modena and in some areas of Mantua and Bologna. The relationship with the territory is in fact important: the climate, the feeding of the cows, the raw materials, the knowledge of the craftsmen are in fact elements that cannot be found elsewhere. Each wheel of Parmigiano Reggiano is therefore truly unique.

To produce a single wheel of Parmigiano Reggiano PDO weighing approximately 38 kg, 550 liters of excellent fresh milk and at least 2 years of aging are required. This product is known and appreciated all over the world, its success has made it the most imitated cheese, but the original is that branded by the Consortium. At the end of the ageing period, indeed, experts examine the forms one by one and those that meet the requirements of the PDO denomination are fire-branded. This seal is essential for producers and consumers, since it offers an absolute guarantee on product quality.