Parmigiano Reggiano

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Milk: Cow, Raw Milk

Rennet: Animal

Country: Italy, Parma and Reggio Emilia

Consistency: Hard

Accompaniment: Red wine preferably full bodied, off-dry whites and anything else sweet


Parmigiano-Reggiano derives it s name from the adjectives that go with the two areas the cheese can be made in. Its production is strictly regulated and only after the Consorzio has deemed it worthy, can the cheese carry the full name on its rind. Cheeses without the full name have not passed the test. Cheeses sold as Parmesan need not even be made in Italy.


Parmigiano is aged between 12 and 36 months and has a complex fruity/nutty flavor with a clear savory background. The age difference brings a more pronounced sharpness to the cheese also with age you will find an increase in crunchiness because of the development of amino acid tyrosine crystals.