The Province of Modena produces 1/4 of Italy's officially certified parmesan cheese, processing immense quantities of milk for the purpose (it takes 16 litres of milk from the authorised production areas to make just one kilogram of cheese). Parmesan, classified as a semi-fat, cooked, matured cheese is the only cheese which does not melt and become stringy when added to hot, moist dishes but dissolves in them to give added flavour. With its seven centuries of history, the genuineness of parmesan is naturally guaranteed; only cheese made by skilled cheese-makers using top grade milk from the traditional production area and the traditional methods has that unmistakable grainy consistency and delicious flavour. However, consumers are further protected by the specially established Consortium (Consorzio del Formaggio Parmigiano Reggiano) which implements strict controls over production and trade, assuring production standards are met and applying its own mark to approved cheeses to guarantee that authentic parmesan is clearly identified.