**5. Conclusions**

In conclusion, the present research work established that a portion of long-aged PR at 40-months of ripening is a source of selenium and chromium, according to the definition given by the Regulation (EC) 1924/2006, thus allowing the communication through labelling of properties typical for a food source of these trace elements to European consumers.

**Supplementary Materials:** The following supporting information can be downloaded at: https:// www.mdpi.com/article/10.3390/foods11020172/s1, Table S1: Selenium were determined in different cheese samples for aged and collection season milk; Table S2: Chromium were determined in different cheese samples for aged and collection season milk; Table S3: Zinc were determined in different cheese samples for aged and collection season milk; Table S4: Manganese were determined in different cheese samples for aged and collection season milk.

**Author Contributions:** Conceptualization, M.D. (Maria Daglia), V.P., G.C.T. and A.D.M.; methodology, C.S. and R.C.; software, M.D. (Marco Dacrema); formal analysis, C.S. and R.C.; writing—original draft preparation, M.D. (Maria Daglia), C.S., G.C.T. and A.B. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was founded by Consorzio del formaggio Parmigiano Reggiano.

**Data Availability Statement:** The data presented in this study are available on request from the corresponding author.

**Conflicts of Interest:** The authors declare no conflict of interest. The funder had no role in data collection, analysis, decision to publish, writing the draft. V.P. is employed by the Consorzio del Formaggio Parmigiano Reggiano. This does not alter the author's adherence to all the journal policies on sharing data and materials.
