This cheese of Italian origin is perhaps one of the most well-known and consumed cheeses. Because
geographically marked, its production requires very strict rules and for Parmesan cheese to be named
asparmigiano reggiano, it should only be produced within the borders of the Emilia Romagno region of
Italy (Parma, Modena, Reggio and Emilia) and certain production conditions must be met. It must be
ripened for at least 12 months and can be offered for sale if deemed appropriate during subsequent
checks. Its production was started in the 11th century. It can be produced only from natural grazing cow’s
milk. It has a granular structure, it becomes more fragile as it ripens, and its aroma becomes sharper. Its
extremely special structure and rich aroma that gives it versatile freedom of use, can perfectly match
with various recipes. The red stamp is 18 months old. The silver stamp is 22 months old. The gold stamp
is 30 months old. 36-month-old cheese is straw yellow, richer and more granular. It can be grated, sliced,
but due to its dense fragile structure, it is usually divided into small pieces and consumed directly. One
wheel weighs about 35-40 kg and 500 liters of milk is needed.
It is sold on average in pieces of 3 kg.