Parmigiano Reggiano is a PDO hard cheese made from raw, partially skimmed cow's milk, through the process of creaming, without any additives. The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna on the left bank of the Reno river and Mantua on the right bank of the Po river. A wheel of Parmigiano Reggiano must weigh between 30 kg and over 40 kg, although the average weight is around 40 kg. The production of a wheel of Parmigiano-Reggiano requires about 550 liters of milk, with an average of 14 liters per kilogram of cheese produced. 

Parmigiano-Reggiano aged 24 months is the perfect accompaniment to most pasta dishes, soups and velvety broths, either grated or in flakes. Even the rind, after being thoroughly cleaned, can be added when cooking soups and vegetable creams to enrich them.