Parmigiano Reggiano is a cheese with excellent characteristics, which make it one of the most appreciated and useful cheeses all over the world.

In general, regardless of the seasoning time, the shape is cylindrical, with slightly convex or straight bares and flat faces. The dimensions are quite large, with a diameter between 35 and 45 centimeters. The color of the external rind, instead, is straw-yellow, not too dark, while on the inside it can vary depending on the seasoning period, which gives to the internal part an increasing straw-yellow shade.

The texture is unique, so that the original Parmigiano Reggiano distinguishes for its extreme friability. The pieces of cheese, in fact, can be easily detached by hands or with the tip of a knife, thanks to the long maturation and to the previous breaking of curd into small granules.

The taste of Parmigiano Reggiano is a real discovery. High quality milk and local salt make cheese fragrant, salty and at the same time delicate. As the months pass by, the internal part assumes a more intense saltiness, but it never become spicy.

A very interesting feature of Parmigiano Reggiano, especially in the 36 months old cheese, is that the long seasoning allows a good digestion of milk sugars. For this reason, Parmigiano Reggiano is particularly suggested even for lactose intolerant people that can digest very well the minimum, almost imperceptible content of lactose in this cheese.