Parmigiano Reggiano DOP Mitica® Di Sola Bruna

Weight: 7 Ounces 

Pronunciation: pahr-mee-DJAH-noh redge-JAH-no 

Cheese type: Hard 

Milk type: Raw Cow

Origin: Emilia Romagna, Italy 

Aging: 24 months 

• The real deal: Certified DOP Parmigiano Reggiano made in Italy. DOP, or PDO, stands for Protected Designation of Origin. It means that the production of the cheese is regulated, including where it's made, what the animals are fed, ingredients, production techniques, and aging. The Parmigiano Reggiano Consorzio is the regulating body in Italy that requires certain identifying marks on the cheese, like the PARMIGIANO REGGIANO dotted text on the rind, and these specific symbols on the wedge packaging, ensuring the cheese is true Parmigiano Reggiano:

• Careful sourcing: Parmigiano Reggiano we source cheese from a family of small artisan producers we know directly

• Top quality: We choose cheese based on flavor profile, artistry, and quality. 24M and 36M are Export Quality, meaning they receive extra quality testing at 18 months. We pay extra for this additional testing, after which they receive the coveted "Export" stamp that is branded into the rind. 
• One-of-a-kind branding & packaging: Elevated, eye-catching branding with QR code on each wedge linking to product videos and information. Interior of paper wrap is full of additional information, including serving suggestions and tasting notes

##0## Made from 100% raw cow's milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy's most famous cheese. Sourced from a premium family of carefully selected farms based on quality, artistry, location, and flavor profile. All wheels are aged a minimum of 24 months and marked Export by the Consorzio to further ensure the quality. Parmigiano Reggiano is an iconic cheese and when you choose Mitica®, you are choosing the best in class. 

Parmigiano Reggiano Disolabruna is made from the milk of a single breed of cows, the Bruna Alpina, or Italian Brown Cow. While modern production methods favored the use of Holstein cows because of their higher milk yields, only a handful of dairies produce Parmigiano Reggiano using the highly nutritious milk from the brown cow. It's prized for its sweet, aromatic qualities, without being overly salty or sharp.