Parmigiano Reggiano is a PDO hard cheese made from raw, partially skimmed cow's milk through the process of skimming, 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 from 30 kg to over 40 kg, although the average weight is around 40 kg. The production of one wheel of Parmigiano-Reggiano requires about 550 liters of milk, with an average of 14 liters per kilogram of cheese produced. 

The 12-18 month Parmigiano Reggiano is ideal for an aperitif paired with raw vegetables, such as celery and cherry tomatoes. The delicate aroma is enhanced by fruit mustards that are not too spicy, such as kiwi, apricot or melon. Serve with sparkling or still white wines that are not too full-bodied. It also goes well with cocktails that are not too alcoholic.