is produced in a typical territory of northern Italy limited by law, including the provinces of Parma, Reggio Emilia, Modena, bologna, (on the left bank of the Reno river) and Mantua ( on the right bank of the Po river).
Rigorous standards, also established by law, determine the methods used in the production
of this regional cheese.
Parmigiano-Reggiano, a high quality cheese, has become the symbol of the most authentic Italian gastronomic craftsmanship.
It takes four gallons of top- quality whole cow milk to produce two pounds of Parmigiano-Reggiano.
Parmigiano - Reggiano is a complete food, heathy and natural.