Parmigiano Reggiano Parmigiano Reggiano Biologico 24 Mesi

Its complex taste and grainy texture are the results of long ageing. Parmigiano-Reggiano is the “King of Cheeses” and Italians do not put this label on any cheese. It has a very strict set of rules to follow.
It is very nutritious and digestible because of its low lactose content.

The concentration of proteins, vitamins, calcium and mineral salts, make it a cheese suitable for all ages. And in any situation, a rich source of immediate energy.

The production area is the provinces of Parma, Reggio Emilia and Modena. Bologna to the left of the river Reno, in the region of Emilia-Romagna. And Mantua to the right of the river Po, in the region of Lombardy.

Cheesemakers’ responses always vary between three factors:

• cheese ripening time, 
• breed of cow and 
• production site.

There are also other distinctive qualities, such as organic production, or mountain production.