Parmigiano Reggiano from Friesian Mixed Cows.
Parmigiano Reggiano BIO
- Recognized as the King Of Cheeses, it contains as much as 70 percent of nutritional properties: protein, vitamins and minerals.
- Highly digestible, rich in well-assimilated calcium, enhances many dishes and recipes.
- Naturally lactose-free: the absence of lactose is a natural consequence of the typical process of obtaining Parmigiano Reggiano. Contains galactose in an amount less than 0.1 g/100 g
- To produce 1 kg of Parmigiano Reggiano BIO requires about 15 liters of milk and can only be sold after a minimum of 12 months of aging.
BIO Parmigiano Reggiano is the most imitated cheese in the world, but that authentic one is only one:
- PDO (protected designation of origin) trademark
- parmesan cheese consortium trademarks
- Marking of the rind with Parmigiano Reggiano dots.
La Italian Friesian is one of the most common cattle breeds among the farmers who produce the milk from which Parmigiano Reggiano is made. Of Dutch origin, the Friesian is so named because it originates from the Friesland region of the Netherlands, from which it was imported in the late 19th century. Also called "pezzata nera or rossa," the Frisona, in Italy, has a high milk production, over 30 kg of milk per day