Parmigiano-Reggiano has a necessary link with its area of origin. In the Provinces of Parma, Reggio Emilia, Modena, Bologna on the left bank of the river Reno and Mantova on the right bank of the river Po, both the milk production and the cheese processing take place.
This area, with its natural fodder and the use of raw milk with no additives, preserves the secret of such excellence. As a matter of fact, during the long maturation period, the milk natural enzymes give the cheese its characteristic taste and structure.
Consortium of Parmigiano-Reggiano Cheese: www.parmigiano-reggiano.it