PRICE X 1 POUND BAG
This parmesan cheese is only made in the "typical" zone. This zone refers to the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. This area is famous for some of the finest milk in the world. Production of this authentic Parmesan is limited and all cheese is produced on small farms as a cottage industry. All aspects of production are highly regulated by the Consorzio, a quasi-governmental/trade group which governs and controls all rules regarding milk, production, testing and labeling of the cheese. The traditional flavor profile is described as "nutty" and the long aging produces white calcium spots which give the cheese a crunchy bite. the parmesan is used on pasta, salads and vegetables.