Although historically the Parmesan cheese was only the plain, from the first half of the twentieth century attempts to extend production to the Apennines have given exceptional results thanks to the kindness of the high altitude pastures, located up to 7-800 meters above sea level, it is therefore possible to talk about a product "mountain". The forms of this cru, limited production, is not recognized by the branding on the face, with the words "Quality of the mountain."
