The rich tradition of making reggiano has been continued by three generations of the Bianchi family. The Montechiarugolo area North of Florence in which the cheese has been manufactured for over 800 years is an ideal location due to the quality of the land and pollution-free air. Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantova, Italy. Weight | Approx. 40kg Origin | Italy Milk | Cow


Brand Biemme
Unit Of Measure Kg
Type Chilled

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