One kg of Parmigiano-Reggiano cheese needs 16 liters of selected milk produced in the place of origin.
It contains only 30% of water and 70% nutrients: for this reason it is a cheese very rich in proteins, vitamins and minerals.
It is a nutritious boost of proteins, vitamins, phosphorus and calcium which are concentrated in its paste and that are maintained during the whole period of maturation.
The natural maturation of the cheese makes it easier to digest and gives it an extraordinary complexity in flavours and aroma.
