Parmigiano-Reggiano is the king of cheeses in Italy. It is produced today as it was nine centuries ago with artisanal and traditional methods and without additives or preservatives to protect quality and authenticity. Parmigiano-Reggiano is a DOP, a protected designation of origin from Emilia-Romagna. In other words Parmigiano-Reggiano can’t be produced in other parts of Italy or Europe. Otherwise it is parmesan, not authentical Parmigiano-Reggiano. In the region there are 323 caseifici (cheese factories) located between Bologna and Parma. The dairies are members of a consortium, “Consorzio del Formaggio Parmigiano-Reggiano” which safeguards the tipicality and unique feautures of the cheese. In 1964 the consortium introduced the mark of origin of the dotted inscription “Parmigiano-Reggiano” encircling the wheels, thereby conferring to the cheese its current external appearance. In the video I introduce you to the caseificio Fior di Latte (Milk Flower) near Bologna. The milk’s quality is essential. Parmigiano-Reggiano is 100% fresh cow milk, not pasteurized! The only natural preservative used for centuries is sea salt. After the salt bath, which takes about 15 days, Parmigiano-Reggiano matures for at least 12 months, a year! Italians love Parmigiano-Reggiano aged 24 and 36 months, which offer a richer flavour. My kids love Parmigiano-Reggiano with a few drops of Traditional balsamic vinegar from Modena ;). Yummy!