Parmesan facts

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  • Parmigiano Reggiano is not manufactured; it is handmade and still using a recipe that can be traced back 900 years.
  • Parmigiano-Reggiano is produced exclusively in Italy in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna
  • Parmigiano Reggiano has no preservatives or additives
  • Each kilo of cheese contains 14 litres of milk

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  • It has a minimum maturation of 12 months but it can reach also 36 months or more
  • It’s a highly concentrated cheese and contains only 30% water and 70% nutrients.
  • It is very rich in calcium and is also an important source of phosphorous. 680mg covers 50% of an adult’s RDI.

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