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The story behind our Parmigiano-Reggiano

Byron Hanson, director of food service and bakery
Tuesday, April 29, 2014

There’s only ONE Parmigiano-Reggiano. Widely regarded as one of, if not the best cheese in the world, it’s known as the “King of Cheese.” We’re delighted to be able to bring you this cheese from Italy as part of our Lunds & Byerlys private label!

King of cheese – how Parmigiano-Reggiano is made

Merritt Steidl, deli category analyst
Friday, April 5, 2013

Parmigiano-Reggiano has been a tradition in Italy for more than nine centuries. In fact, its popularity and long-standing history have earned it the nickname, “King of Cheese.”

The art of making Parmigiano-Reggiano has been passed down through families for generations. The fundamental steps to making the cheese have not changed in more than 800 years. The ingredient list is also the same – it’s still made using only milk, rennet and salt.

Parmigiano-Reggiano has DOP (Denominazione di Origine Protetta) designation, meaning it must be produced under strict guidelines in order to be stamped “Parmigiano-Reggiano.” One of the most important guidelines is geographical production area. The cheese must be made in the provinces between the Po and Reno rivers – Parma, Reggio Emilia, Modena, Mantua or Bologna. The milk produced in this region is known for being exceptionally rich.

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