Parmigiano Reggiano takes you on a unique and extraordinary adventure that has been repeating itself for over nine centuries in the same places and with the same techniques, ending in an inimitable taste sensation.
The origins of Parmigiano Reggiano go back to the Middle Ages, more or less around the twelfth century.
The first cheese making establishments were set up in the Benedictine and Cistercian monasteries around Parma and Reggio Emilia: an abundance of watercourses and lush pastures allowed the production of a firm textured cheese in this corner of
Emilia, with the milk heated in large vats.
Today, Parmigiano Reggiano is made with the same ingredients used nine centuries ago, in the same places and with the same, almost ritualistic gestures.
The master cheese makers, just as they always have, continue to produce this cheese using premium milk from the area of origin, natural curd, salt and absolutely no additives, processed artisanally with the same dedication and care.
