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: Lateria Soresina
Storage: Keep refrigerated
Shelf Life: See date on package
Ingredients: Milk, Salt, Rennet
Latteria Soresina is one of the few Italian cheese makers with a tradition that is over a hundred years old. Founded in 1900, for over one century it has maintained the original spirit and characteristics of its founding members: being excellent in milk/dairy products while maintaining a tight bond to the land. Producing classical Italian hard cheeses such as Grana Padano, Provolone, Parmigiano Reggiano and Pecorino Romano, they combine hygiene, experience, tradition and finest ingredients with their expertise.