It is a hard cheese considered the most representative of Northern Italy whose origins date back to the Middle Ages. Parmigiano Reggiano is a real concentration of nutrients because a kilo of cheese is obtained from 16 litres of the protein rich milk of the typical area, exceptional also for the high content of vitamins, calcium and phosphorus. The name indicates its close relationship with the surrounding areas: the cities of Parma and Reggio Emilia. The minimum ageing of Parmigiano Reggiano is 12 months and may continue for 24 months or more, the highest amongst cheeses. There are 3 ages of reference for the consumer: more than 18 months 22 months and 30 months.