Introduction
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Cheese making began nine hundred years ago in the Apennines region. At that time the Benedictine and Cistercian monks had started using milk to produce large wheels of cheese that required a long maturation period.
Throughout the centuries since then growing of forage, breeding of cattle and processing of milk into cheese has developed. Only the method of making Parmigiano Reggiano cheese has remained true to its original.
The Reggiano area of the Apennines is renowned for its dairies and the spectacular cheese they produce. Parmigiano Reggiano, which is produced strictly in the traditional style by the artisans, is the best and is recognized and appreciated worldwide for its outstanding qualities.
The dairies of Latterie di Montagna Mathilde are situated in the most prized area of the Apennine Mountains. Their cattle, grazing on the fresh grass of the sunny slopes, produce matchless rich milk. The Latterie in turn, following the steps established by their ancestor’s centuries ago, make the Parmigiano Reggiano that is branded the “King of Cheeses”.
Before proceeding with tasting and testing this extra-ordinary cheese one should take note of some significant features of Parmigiano Reggiano and Superiority of our Parmigiano Reggiano cheese
