Parmigiano Reggiano has a very specific texture: firm, grainy, almost sandy. The production method consists of heating the cheese to around 55 °C, which dries it out and allows it to be stored for a very long time. Up to 3 or 4 years.

Milk from the valuable breed Bovine Ross Reggiane differs

basically lower milk yield than any other variety. It is necessary to respect the rules of production of Parmigiano delle VaccheRosswhich provides for the use of only grass, hay and forage certified as unmodified in the cattle feed. The grain is harder and drier and its flavour is grainy and strong.