Parma cheese has to aged at least 12 month, it is made the traditional way, only with milk from the area. Every single cheese wheel gets tested and approved with a seal and a number, you can track it back to the farm where it was produced. In Italy it is used for antipasti, but also grated on pasta or melted for sauce.
Parmigiano Reggiano – santa lucia
1 Via dell'Indipendenza
Bologna Emilia-Romagna 40121