Parmigiano Reggiano has a production story that has its roots in the Middle Ages. Even today, after centuries, the production technique is almost unchanged. This guarantees that Parmesan maintains the authenticity and tradition of a long history. The realization still takes place today at the Nuova Castelli di Parma and Reggio Emilia dairy, following traditional methods, using the fine milk of the area of origin, natural rennet, salt and no additives. These characteristics make it one of the best products in the Italian dairy sector, and for over 70 years it has been a heritage carefully protected by the Consortium and by all its producers. Format: about 1 kg. The weight can vary according to the manufacturer's cut.
