Parmigiano Reggiano is the great result of a long history that began about 8 centuries ago in the abbeys of the monks. In fact, the Benedictines invented this delicious hard cheese, in the area between Parma and Reggio Emilia.
Today, Parmigiano Reggiano PDO is produced in the same places, following the same methods and using the same simple ingredients: fine milk from the area of origin, salt and natural rennet.
In 1992 it was classified as a PDO product, so it can only be produced in the provinces of Parma, Reggio Emilia, Modena and in some areas of Mantua and Bologna.