It is not at all easy to sum up the value and quality of a cheese like Parmigiano Reggiano in just a few lines. Indeed, it is considered the “king of cheeses”! Parmigiano Reggiano PDO (Protected Designation of Origin) has been produced for nearly a millennium in the fertile Po Valley, in the Provinces of Parma, Reggio Emilia and Modena, as well as Bologna up to the left bank of the river Reno, and Mantua, right bank of the river Po. The Benedictine and Cistercian monks began processing it around a thousand years ago, and since then the ingredients have remained unchanged. Each wheel of around 40 kg requires almost 600 litres of semi-skimmed cow’s milk, which is poured into large “cauldrons” and heated with calf rennet. This is an entirely natural food, free from additives and preservatives. Moreover, by strict regulation the cows producing the milk must not be fed on siloed fodder or fermented feed.