Parmigiano Reggiano PDO is a hard, cooked, slowly matured cheese made exclusively from raw cow’s milk, without additives or preservatives. A worldwide symbol of Italian gastronomic excellence, it is protected by strict production rules ensuring authenticity and its link to the territory.
MAIN FEATURES
Production area: only the provinces of Parma, Reggio Emilia and Modena, plus parts of Bologna on the left bank of the Reno and Mantua on the right bank of the Po.
Ingredients: local milk, rennet and salt only. Cows eat exclusively local forage, grass and hay; silage, or fermented feed, is strictly prohibited.
Ageing: at least 12 months, averaging around 24. It may exceed 36, 48 or even 100 months, developing increasingly complex aromas and textures.
Appearance and flavour: slightly straw-coloured, finely granular curd that breaks into flakes. Balanced and never spicy, with fresh-milk and fruit notes at 12–18 months, and nuts and spices beyond 30 months.
NUTRITIONAL PROFILE
A complete, highly digestible food. Naturally lactose-free thanks to its long ageing, making it suitable for people with lactose intolerance. Rich in protein, calcium and phosphorus, it is often recommended for athletes, older people and children, and is also safe during pregnancy.
PACK: vacuum-packed, approximately 1 kg.
