Parmigiano Reggiano DOP ±1kg
This Parmigiano-Reggiano, renowned as the "king of cheese", dates back to the Middle Ages and is recorded to have been made by monks in the 13th century. In 1928, the Parmigiano-Reggiano Society was established to protect traditions and recipes. It is a rule that a large pot, which can make one or two whole cheeses, should only be used once a day. Aging takes a minimum of 12 months, and the work of brushing and reversing during aging is performed once a week, at intervals as the aging progresses, and once every 15 to 20 days in the latter half of aging. Although the aging period is long, it is not spicy and the sweetness and rich flavor of milk is attractive. Our Parmigiano, has a dark straw-colored epidermis with a thickness of about 6 mm, and the dough is a light straw-colored fine granule.