Parmigiano-Reggiano is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Only cheese produced in these provinces may be labelled “Parmigiano-Reggiano” as a protected designation of origin. Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes. Origin: Italy Brand: Latteria Soresina Storage: Keep refrigerated Shelf Life: See date on package Ingredients: Milk, Salt, Rennet Latteria Soresina was founded in 1900 as a cooperative for processing the milk produced by its members and in response to the pressing need to forge a solid union between farmers and milk producers. Today, Latteria Soresina is the world’s first producer of the famous Grana Padano and holds pole positions for other Italian excellences, such as butter and Provolone cheese, having long been established as a prestigious brand within its sector.
