Parmigiano Reggiano is one of the most popular Italian cheeses. Made in a strictly regulated fashion around the Parma region of Italy. The cheese is produced from non-pasteurized milk and is a dry cheese with a mild flavor. The flavor of such a traditional cheese is determined by where it is made, the geographical origin. the Consorzio Parmigiano-Reggiano was established in 1934 to certify that that Parmigiano Reggiano cheese that is produced in a defined region of Italy meets certain quality standards. The only ingredients that are allowed to be used in the production of Parmigiano-Reggiano are: non-pasteurized raw milk, salt, and rennet. One of the most important criterion for Parmigiano to be certified as such is the aging, which is a minimum of 12 months. It can be eaten on its own, or as a grated topping to your favorite fresh pasta dish.


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