Parmigiano Reggiano 24 months

For those who love rich, intense cheese flavours, the Parmigiano Reggiano is a real treat. Thanks to the long ripening process which lasts no less than 24 months, the taste is very concentrated, and the cheese is rich in proteins and minerals. This hard cow's milk cheese is part of a long Northern Italian tradition.

Exclusively from the Parma region

In contrast to the Grana Padano, with which this cheese is often compared, the origin of this cheese is exclusive. Parmigiano Reggiano is only made in small, traditional cheese factories in the region around Parma. The provenance is carefully checked by the Italian 'Consorzio del Formaggio Parmigiano Reggiano', which provides the cheese with quality marks. Each cheese can therefore be precisely traced to the cheese maker who produced it.

Long ripening process

The Parmigiano Reggiano is one of the oldest cheeses. During the ripening the cheeses are constantly brushed and turned. The long maturing period and the complicated, traditional production process ensure that this cheese is also quite expensive compared to other cheeses. In Italy, therefore, the cheese wheels are even used by a bank as collateral for loans.

A versatile cheese
Parmigiano Reggiano is very popular, not only because of the rich taste but also because it can be used in a large number of dishes, from Carpaccio to Pesto alla Genovese and Melanzane alla Parmigiana. All you need is a grater, to sprinkle the cheese over the dish either in fine granules or in nice large shavings. It is a perfect seasoning that can also in many cases be used as a substitute for salt.

Ingredients: 
Fat 50+ , pasteurised cow's milk, rennet, salt, lactic acid

Quality:
Parmigiano Reggiano is freshly cut and vacuum-packaged!
The hard structure of Parmigiano Reggiano cheese makes it perfectly suitable for sending by post.