Bølgen, side 141-44. EUs dokument i engelsk versjon beskriver osten slik:
«The specific characteristics of ‘Parmigiano Reggiano’ cheese are the structure of the body of the cheese, fine grained and flaky, the fragrant aroma and delicate taste, which is flavoursome without being pungent, and its high level of solubility and digestibility. These characteristics stem from the specific features of and selection criteria applied to the milk used raw on a daily basis in copper vats, coagulated with calf rennet with a high chymosin content, from the curing in saturated brine and prolonged maturation period» EUs styringsdokument for beskyttelse av Parmigiano Reggiano, 2009, se pkt. 4 om geografisk opprinnelse og pkt. 5.2 om ostens egenskaper. Se også Specification and regulation. Nettstedet Parmigiano Reggiano. Begge besøkt 1.7.2020.
Bølgen, side 141-44. EUs dokument i engelsk versjon beskriver osten slik:
«The specific characteristics of ‘Parmigiano Reggiano’ cheese are the structure of the body of the cheese, fine grained and flaky, the fragrant aroma and delicate taste, which is flavoursome without being pungent, and its high level of solubility and digestibility. These characteristics stem from the specific features of and selection criteria applied to the milk used raw on a daily basis in copper vats, coagulated with calf rennet with a high chymosin content, from the curing in saturated brine and prolonged maturation period» EUs styringsdokument for beskyttelse av Parmigiano Reggiano, 2009, se pkt. 4 om geografisk opprinnelse og pkt. 5.2 om ostens egenskaper. Se også Specification and regulation. Nettstedet Parmigiano Reggiano. Begge besøkt 1.7.2020.
