Essential for many Italian dishes, Parmigiano-Reggiano is still hand-made without any additives, just as it was nine centuries ago.
Parmigiano-Reggiano’s origins date back to the 12th century and since that time, artisan makers have stayed faithful to the identity and unique natural production of this iconic cheese. The minimum maturation time for Parmigiano-Reggiano is 12 months, but when the cheese reaches approximately 24 months of age, it is at its best.

Parmigiano-Reggiano PDO cheese is a mature, nutritious cheese with a rich, fruity flavor and a flaky and slightly grainy texture.
The PDO mark ensures that the name Parmigiano-Reggiano can be applied only to the cheese produced in the area of origin (provinces of Parma, Reggio Emilia, Modena, Mantua on the right bank of the river Po and Bologna on the left side of the river Reno). It also means that it must be produced using specific artisan methods, by following a particular set of rules. It is the area, the natural feed, the high quality raw milk with no additives and its long aging process that makes Parmigiano-Reggiano cheese unique.