The origins of Parmigiano Reggiano date back to the Middle Ages and are generally placed around the 12th century.
The first toll booths appeared at the Benedictine and Cistercian monasteries of Parma di Reggio Emilia:

thanks to the abundance of streams and large pastures, the production of a hard cheese, obtained through the processing of milk in large boilers, soon spread in this limited area of Emilia.

Parmigiano Reggiano is made today with the same ingredients of nine centuries ago, in the same places, with the same skilful ritual gestures.
The cheesemakers, today as in the past, continue to produce this cheese with the precious milk of the area of origin, natural rennet, salt and no additives, in an artisanal way and with the same passion and loyalty.

Ingredients & Allergens:

Milk, salt, rennet.

Storage:

Store in a cool place at temperatures between 4 ° C and 8 ° C.

Nutritional values per 100 g:

Energy value 402 Kcal Fat 30 g of which saturated 20 g Carbohydrates 0 g of which sugars 0 g Proteins 32 g salt 1.6 g