Parmigiano Reggiano DOP Bio Brown cow

Although historically Parmigiano Reggiano was exclusively a lowland cheese, from the first half of the 20th century, attempts to extend its production to the Apennine area have produced exceptional results.
This is due to the quality of the high-altitude pastures, located up to 700-800 meters above sea level, which allows us to speak of a “mountain” product.
The wheels of this limited production “cru” are recognizable by the fire-branded mark on the face, with the words “Mountain Quality”.
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