Parmigiano Reggiano has been made since the early middle ages in the region of the Po Valley. It is now produced all over the provinces of Modena, Reggio Emilia and Parma, in the municipalities on the left bank of the River Reno in the province of Bologna and in those on the right hand bank of the River Po in the province of Mantua. These huge cheeses are brined for several weeks after making before being left to dry. They are then moved to cellars to mature for a minimum of one year. These large wheels are slightly convex in shape with a golden rind that is slightly oily. The interior varies from pale to straw yellow in colour. The flavour is fruity with delicate nutty overtones while the texture is hard and grainy.

Country of Origin: Italy