Parmigiano Reggiano DOP aged for 24 months

Parmigiano Reggiano is a DOP hard cheese obtained from raw, partially skimmed cow's milk through the surfacing process, without any additives. 

The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna on the left bank of the Reno river and Mantua on the right bank of the Po river. 

A wheel of Parmigiano Reggiano must weigh from 30 kg to over 40 kg, although the average weight is around 40 kg. 

The production of a wheel of Parmigiano-Reggiano requires approximately 550 liters of milk, with an average of 14 liters per kilogram of cheese produced. Parmigiano-Reggiano aged 24 months goes perfectly with most first courses, soups and velvety broths, both grated and in flakes. 

Even the rind, after having been carefully cleaned, can be added to vegetable soups and creams to enrich them.