Parmigiano Reggiano dop

Semi-fat cheese, long-ripened, hard, grainy texture. The most commonly known Italian cheese throughout the world, also thanks to the numerous attempts to imitate it. It is produced in the provinces of Modena, Reggio Emilia and Parma, part of the province of Bologna and Mantova, with semi-skimmed cow's milk. The rind is hard, thick, smooth, with a straw-yellow, sometimes vibrant, colour. The cheese is grainy, hard and friable, with a straw-yellow, sometimes vibrant, colour. The holes are very fine, almost invisible, evenly distributed, whilst the white tyrosine crystals are visible and detectable, even in the mouth. To be eaten on its own, as a snack or aperitif.  Adds flavour to first courses, vegetables and salads. Also excellent as an ingredient for pasta and savoury tart fillings.