Parmigiano-Reggiano PDO is one of the most representative products of Italy abroad, and ingredient of countless recipes of the culinary tradition of the Belpaese.

Parmigiano-Reggiano PDO, containing cow’s milk, is still cooked today before salting and subsequent maturing on wooden boards, which must be very slow: from a minimum of 12 you get up to 24 months and more.

At the end of the seasoning, the Parmesan wheels receive the characteristic brand, imprinted on fire on the rind. The Parmigiano-Reggiano Consortium monitors the protection of their quality, which associates all the dairy producers.