The Parmigiano Reggiano is the king of cheeses from eight centuries, proof of the great dairy tradition of the “Po Valley”, in the north-east of Italy.
In the eighteenth-century “Encyclopedie”, a text of great influence for all the western world, famous writers such as Diderot and D’Alembert define “parmesan” as: name given to a hard cheese appreciated from the Italians, produced in the area of Parma and carried all over Europe.

However, even in earlier times, there are signs of its recognition.
In 1344, in the record of the Florence Prior’s canteen it is indicated as a whole cheese Parmigiano.
Besides, a direct proof of the kitchen use of Parmigiano Reggiano is given by some cookery books.
As an example, an anonymous eighteenth-century Tuscan writer, in his “libro della cucina” (kitchen book) talks about a “torta parmesana” (Parmesan cake); he recommends to mix the herbs with some “grated cheese”, leaving no doubt on the use of Parmigiano.
At the end of 1800 the Parmigiano Reggiano already enjoyed of great international prestige, that is why at the beginning of 1900, producers and dairymen created various associations. The most important among them was “Il Consorzio”, founded in 1934, that favoured its growth from a commercial and quality point of view and defined it as “unique in the best sense of the word”.

The Parmigiano Reggiano has gone trough the centuries by keeping intact its usual recognition.
According to the biographers of the French playwright  Molière, the artist, at an elderly age, reached a point where he used to eat exclusively this cheese. Nowadays this deliciousness has reached even the interplanetary space, in actual fact, the astronaut Cheli took it with him in the spacecraft “Columbus”.

The Parmigiano Reggiano is produced in the provinces of Modena, Reggio Emilia, Parma and in some part of Bologna and Mantova. It keeps the same features from 8 centuries: same appearance, same fragrance and the same craft methods of production.
The milk used to produce the Parmigiano Reggiano is brought twice a day in the 598 small craft dairies, where it is worked without additives, antifermentatives, preservatives or artificial colourings.

We need 16 litres of milk to obtain 1 kg of  Parmigiano Reggiano. It is a medium fat cheese, made of hard paste, baked and  with slow maturing; it has a unique taste, delicate, fragrant and tasty, but with no spicy hints. It also has a peculiar cylindrical shape, from 35 to 45 cm of diameter, 18 to 24 cm high and of a weight varying from 24 to 40 kg.
The Parmigiano Reggiano is accurately branded along the side of the whole form with an indelible mark that certifies and guarantees its quality and origin.

As far as its nutritive value is concerned, the Parmigiano Reggiano is made for 36% of proteins, for 28% of lipids, it has high percentages of calcium (1,3%) and phosphorous and an energy value of 392 Kcal for 100g of product.

The Parmigiano Reggiano can be tasted at any time, in the kitchen it can be used either  as an ingredient or as a dressing, but it is also delicious as a table cheese, or served in slivers with an aperitif.

If vacuum packed it can even be preserved for a long period, at a temperature from 4 to 8 degrees, whereas, if purchased in slices  it must be conserved in a cheese container, wrapped up into an aluminium sheet and kept in the fridge.

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