Parmigiano-Reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Only cheese produced in these provinces may be labelled “Parmigiano-Reggiano” as a protected designation of origin. Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes.
Storage: Keep refrigerated
Shelf Life: See date on package
Ingredients: Milk, Salt, Rennet
Albiero started producing in 1938 collecting milk from nearby areas. Over the years Albiero adapted to market’s needs and decide to enlarge his facilities in order to increase the production and to offer ever improving quality, by introducing considerable technological innovating during 1984/1985 and converting the firm from handicraft to industry.