The king of all italian cheeses, due to both quality and fame (could you ever imagine an italian meal without this delicious cheese or a celebration without a bit of this miracle from man and nature?).
It is made simply from milk, salt, and rennet.
Produced on the hills near Parma and Reggio Emilia cities by dairies that have incontaminated pastures, healthy cows, and expert dairymen that work the product in a completely hand-made fashion, as prescribed by the regulations of the Union.
Seasoned naturally, in the hills, for 24-28 months.
Around 5 litres of milk are used to obtain a whole cheese.
Before being sold, the cheese has to go through the strict selection of the Union and bear the sign with the number of the dairy in which it was produced, the month, and the year in which it was made.
Successive selections on Peck's behalf insure the quality of the Parmigiano Reggiano cheeses sold in our store. |
