Parmigiano Reggiano Cheese Top Grade-Italian Cheese-24 Month, 4 Pound Club Cut, 64 Ounce

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Parmigiano Reggiano Cheese Top Grade-Italian Features

• Special Italian Cheese: Our Parmigiano Reggiano Cheese originates from Italy; its specialness even earned its name as 'The King of Cheese' in its home country.

• Durable And Fresh: This excellent Parmigiano Reggiano can be used for 24 months and will enhance any dinner or dish. Its quality is strictly monitored which increases its life span and makes it full-flavored cheese

• Distinctive Flavor: Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk which make this cheese more intense in flavor the longer it ages.

• Made From Unpasteurized Cow's Milk: Unpasteurized milk increases the specialty of our cheese, as it makes our product healthier, as raw milk is natural food containing more amino acids, vitamins, minerals and fatty acids than pasteurized milk.

• Manufactured from Pure and Quality Materials: Our Parmigiano Reggiano becomes a cheese with extraordinary qualities, one of them is quality in which we take pride in, as there are several quality control methods used to ensure that our customers get our cheese in perfect shape, as fresh and tasty as they were when they left our warehouse

About Parmigiano Reggiano Cheese Top Grade-Italian

This fabulous cheese is the best known and most commonly used cheese in Italy and the world. It is a hard cheese made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna provinces, in the valleys, hills, and mountains between the Po River and the Reno River. The milk sent for processing is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives. Parmigiano Reggiano is protected by a DOP (protected designation of origin): only cheese produced under the Consortium’s strict production rules obtain the Parmigiano Reggiano label. As it ages, this cheese acquires its typical crumbly structure and characteristic flaky texture, becoming more brittle and soluble. Indeed, what goes by the name of parmesan cheese outside this area is almost always an inferior imitation.