Parmigiano Reggiano DOP Bio 12 mesi

Parmigiano Reggiano DOP is the most famous of Italian cheeses, already mentioned in the fourteenth century in a story by Boccaccio.
The production area is mainly and traditionally located in the provinces of Parma and Reggio Emilia, although it has been extended to some surrounding provinces.
Until a few decades ago, production took place in typical octagonal “caselli,” which ensured special air circulation.
Even today, some archaic traditions have been maintained in the production process, such as the use of copper instead of stainless steel for the preparation boilers.
If conducted in optimal conditions, maturation can happily exceed four years; however, the cheese requires at least 36 months to fully express its potential.
To assess its ripeness, a screw-shaped needle is used, “turned” deep into the paste.
Among the first in Italy, Parmigiano Reggiano received the DOC designation in 1955 and the DOP designation in 1996.
The double name was officially born in 1951, before that it was called “Parmigiano” or “Reggiano”.
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