Named after the places this cheese can be produced, Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena, and the part of Mantua south of the Po. The process of making this cheese has been the same for more than a thousand years! That’s why the way of making this cheese is highly guarded by the Consortium. Each wheel is checked by a master grader to see if there are cracks and voids inside the wheel. Once passed, the rind is then heat branded with the Consortium’s logo. You are guaranteed to have the best quality gourmet cheese when you are having an authentic Parmigiano Reggiano DOP.
Known as the “King of Cheeses” and “the perfect food” this cheese is magnificent when eaten on its own. Truly flavorful with complex fruity and nutty taste accompanied by the crumbliness due to the age. It is amazing what age can do to a Parmigiano Reggiano.
Ingredients: Raw cow’s milk, rennet, salt
- Milk source: Raw cow’s milk
- Type: Hard
- Texture: Firm and crumbly
- Rind: Natural
- Flavor: Sharp, complex, fruity, nutty, savor
- Shaved on top of salad
- Grated over pasta dishes
- Shaved Parmigiano Reggiano on apple and crostini
Italy