The King of Italian Cheeses Parmigiano Reggiano is still made in the same traditional way today, as it was when it was first produced nine centuries ago.  The Parmigiano Reggiano cheese from Castelli is produced in their dairy situated in the province of Reggio Emila, right in the heart of the typical production area and certified by the Parmigiano Reggiano Cheese Consortium.

In Italy the Italians like to enjoy Parmigiano Reggiano as an eating cheese as well as a cooking cheese. To enjoy it as an aperitif, break it in to chunks and dip into Balsamic vinegar, serve with a chilled glass of Prosecco

• Made using unpasteurised cows milk
• Not suitable for vegetarians (contains animal rennet)