Parmigiano-Reggiano cheese today, is still identical to how it was eight centuries ago, with having the same appearance and the same extraordinary fragrance, made the same way, in the same places, with the same expert ritual gestures. Historical evidence shows that in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until this present day. As in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences. This cheese is guaranteed from more than seventy years from the Consortium and, above all, it is loved since nine centuries for its generous taste.