The production area of Parmigiano Reggiano Dop includes the municipalities in the province of Bologna, Modena, Parma and Reggio Emilia for Emilia Romagna; its origins go back to the Middle Ages, when the Benedictine and Cistercian monks decided to reclaim the large marshy area of the Po Valley and prepare it for grazing and cattle breeding. Subsequently, the need arose to preserve the abundant milk produced and transform it into a cheese capable of lasting over time: here is the birth of Parmesan! The first document that testifies to its commercialization is a notarial deed in Genoa in 1200, which tells of the qualities of the so-called "Caseus Parmensis" (Parma cheese) and its knowledge even in cities very far from the production area; going on over the years, it spreads more and more and assumes considerable importance also at an economic level for local producers and traders, also starting export to countries such as Germany, France and Spain. Given the great success and fame acquired, the time comes to protect the name of the "Parma cheese" from copies or tarots; for this reason, a document dated 1612 clearly defines the only places where the cheese could have come from in order to obtain the wording "... di Parma": a sort of ancestor for DOP and IGP certifications. Coming to the present day, the production technique has not changed, it takes place without additives and in an absolutely natural way (the craftsmanship and quality instead varies and depends on the experience and skill of the producer); in 1954 the producers of Parma and Reggio Emilia joined in the Parmigiano Reggiano Cheese Consortium and in 1996 obtained the European DOP certification, essential for the most imitated and counterfeited cheese in the world.

Parmigiano Reggiano Dop is certainly the best known Italian cheese all over the world. The 30-month type that we offer has a semi-hard, straw-yellow color with a hard, yellow rind; ensures an intense, complex and aromatic aroma with nuances of spices and dried fruit, a paste in which we find small dots of tyrosine, a sign of the cheese's aging and digestibility, and a fragrant, grainy, dry and persistent taste. The producer chosen is the Ferrarini e Bonetti Dairy, located in Montechiarugolo (PR), the real cradle of the plain Parmigiano Reggiano, for its ability to create a high quality, genuine, simple and absolutely handcrafted product. It is one of the first dairies with the Halal certificate, that is, suitable for people of Islamic faith: a real gem, inevitable in our selection!

In the 30-month type, it will be delivered vacuum-packed with label and certifications.

Parmigiano Reggiano PDO, aged over 30 months, finds its perfect match with a few drops of Traditional Balsamic Vinegar of Reggio Emilia PDO or Traditional Balsamic Vinegar of Modena PDO. Furthermore, having an important seasoning, we recommend combining it with dried fruit, chestnut or flavored honey and non-sweet jams, such as onion jams. Even the 30-month maturation is well suited both to be grated and to be eaten in flakes or cubes; as for the pairing with wine, it depends a lot on how the Parmigiano Reggiano 30 months is consumed: if it is served in flakes or grated, in fact, sparkling, fruity and lively white wines are preferred, while if it is consumed in main courses or with meat or fish carpaccio we recommend choosing a full-bodied and important red wine.

Ingredients & Allergens:

Milk, salt, rennet.

Storage:

Store in a cool place at temperatures between 4 ° C and 8 ° C.

Nutritional values per 100 g:

Energy value 402 Kcal Fat 30 g of which saturated 20 g Carbohydrates 0 g of which sugars 0 g Proteins 32 g salt 1.6 g