Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage.
In the Middle Ages the Benedictine and Cistercian monks, committed to finding a cheese that could last long, were the first producers. Using the salt from the Salsomaggiore salt mines and the milk of the cows bred in the granges, i.e. the farms belonging to the monasteries, the monks obtained a dry paste cheese in large wheels suitable for long preservation. Parmigiano Reggiano is a little sweet, salty, slightly bitter, and just a little herbaceous.
Price per kg.: $54.90