Parmigiano Reggiano
For those who love a rich, intense cheese flavour, Parmigiano Reggiano is a real treat. Thanks to the long maturing process of no less than 18 months, the flavour 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.
Ingredients:
Fat content 50+, unpasteurized cow's milk, rennet, salt, lactic acid
Quality:
Your cheese is freshly cut and vacuum-packed directly afterwards.
The hard consistency of Parmigiano Reggiano makes it particularly suitable for mailing.
Exclusively from the Parma region
Unlike Grana Padano, with which this cheese is often compared, the origin of this cheese is exclusive. Parmigiano Reggiano is only produced in small, traditional cheese factories in the region around Parma. The origin is strictly controlled by the Italian 'Consorzio del Formaggio Parmigiano Reggiano', which gives the cheese its seal of quality. Each cheese can therefore be precisely traced back to the cheesemaker who produced it.
Long maturing process
Parmigiano Reggiano is one of the oldest cheeses. During the maturing process, the cheeses are constantly brushed and turned. The long maturing time and the complicated, traditional production process also make this cheese quite expensive compared to other cheeses. That is why the cheese wheels are even used by a bank in Italy as collateral for loans.
A versatile cheese,
Parmigiano Reggiano is very popular, not only because of its rich flavor, but also because it can be used in a wide variety 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 finely grated or in fine, large flakes. It is a perfect condiment that can also be used as a salt substitute in many cases
