The absence of lactose stands out among its characteristics, along with high digestibility and nutritional values and a wealth of calcium and essential amino acids. Its rich straw-yellow colour is due to the cows’ OGM- and Unifeed-free diet of grass, hay and cereals. It has a very fine, granular, small-eyed structure that breaks into slivers, and characteristic aroma and taste; it is sweet and flavoursome without being too spicy. Seasoning at least 24 months.
Parmigiano Reggiano or Parmesan is an Italian hard cheese, produced from cow’s milk and aged from at least 12 months to a maximun of 36 months.
It is named after the producing areas, Parma , Reggio Emilia Region that why is a DOP cheese.
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