The making of Parmigiano Reggiano is strictly controlled. It has to be made between 1 April and 11 November with milk from the “Zona tipica” which are provinces in Italy. The cheeses are left in their moulds for several days and are then salted in brine for three weeks, before being stored for at least one and no more than four years. As a result you are left with a beautiful cheese with a straw yellow, grainy paste which is brittle and crumbly with a superb fruity flavour. Ideal with pasta and salads.