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.

brand: Albiero - origin: Italy - weight: 200g appx -

In stock