parmesan cheese
<font color="#ff0000" size="6"> <b>PARMIGIANO-REGGIANO </b><br/><br/><br/></font><center><font color="#ff0000" size="6"></font> <a href="http://www.parmashop.it/parmashop/ns.asp?wci=prodlist&cur=3057&did=11&lng=1033"></a>
<a href="http://www.parmaitaly.com/cheese.html"><br/><br/></a><center><table><tbody><tr><td bgcolor="#ff7f00"><a href="http://www.parmaitaly.com/cheese.html"><font color="#ffffff"><b><font size="+2"></font></b></font></a><font color="#ffffff"><b><font size="+2"><a href="http://www.parmashop.it/parmashop/ns.asp?wci=prodlist&cur=3057&cid=953FFIMB06Q64683840988300I64Q7D3&did=11&lng=1033">THE SHOP OF REAL "PARMIGIANO REGGIANO"</a></font></b></font></td></tr></tbody></table></center></center><br/><center><center><table border="0"><tbody><tr><td><center><font color="#ff0000" size="4"><b>AN EXTRAORDINARY ALIMENT</b></font>
<br/><p align="justify">Cheese has a prominent place among the products of animal origin. Among our types of cheese of the oldest tradition Parmigiano Reggiano can now be considered as a symbol of culture and civilisation.<br/>This product is one of the most imitated in the world..<br/>In the Parmigiano Reggiano there is a real concentration of nutritional substances , as <font color="#ff0000"><b>a kilo of cheese comes out from a good 16 litres of the most valuable milk of the typical zone</b></font>,exceptional for its protein and vitamin content and for its wealth of calcium and phosphorus. </p></center></td><td><img alt="Parmigiano-Reggiano" src="http://www.parmaitaly.com/images/foto17.gif" border="1"/>
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</center></td><td><p align="justify">But fortunately it is not necessary to be an expert to recognise the real Parmigiano Reggiano. <br/>The traditional marking with the inscription in full “Parmigiano - Reggiano” is impressed along the side of the whole cheese and enables the identification even on small pieces.<br/>The structure of the cheese paste is unmistakable too: granular, with the typical breaking in slivers and the particular fragrant and delicate aroma. </p></td></tr><tr><td>The whole production should come from a restricted area - according to the law that on 1955 defined the standard of this cheese: the provinces of Modena, Parma and Reggio Emilia and partially Bologna and Mantova.<br/>It is in fact due also to the geographical position of the production zone that the Parmigiano Reggiano is a cheese absolutely unique and impossible to imitate. <br/>Even the name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.<br/>The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934, it incorporates the dairies producing the homonymous cheese. Its offices are in Reggio Emilia and there are Provincial Divisions in Parma, Reggio Emilia, Modena, Mantova and Bologna.</td><td><img alt="Parmigiano-Reggiano" src="http://www.parmaitaly.com/images/foto16.jpg" border="1"/></td></tr></tbody></table></center></center>
