This Parmesan cheese is imported from the Provine of Reggio Emilia, Italy and has been aged at-least 18 months and up to 24. This is true Parmesan cheese, protected designations of origin (PDO) in these provinces under Italian and European law. Not in the US, which is why you find cheese labeled "Parmesan" almost anywhere.
Parmigiano-Reggiano was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. Its production soon spread to the Parma and Modena areas.
Real Parmigiano-Reggiano, must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.
The Cheese is made from unpasteurized cow's milk. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt.