The origins of Parmigiano Reggiano date back to the Middle Ages and are generally placed around the 12th century.
The first dairies, called caselli, appeared in the Benedictine and Cistercian monasteries of Parma and Reggio Emilia:

thanks to the abundance of streams and large pastures, the production of a hard cheese, obtained through the processing of milk in large boilers, soon spread in this limited area of Emilia.

Parmigiano Reggiano is made today with the same ingredients of nine centuries ago, in the same places, with the same skilful ritual gestures.
The cheesemakers, today as in the past, continue to produce this cheese with the precious milk of the area of origin, natural rennet, salt and no additives, in an artisanal way and with the same passion and loyalty.

Parmigiano Reggiano Dop is certainly the best-known cheese from our Region all over the world, with a unique aromatic fragrance and a tasty and intense flavor, but never aggressive.

We offer a Parmigiano Reggiano Dop of extreme quality, simple, genuine and absolutely artisanal.

This Mountain Parmigiano Reggiano aged over 48 months selected by us is a real specialty: despite being aged for more than 4 years it is still delicate, not aggressive nor spicy. Really exciting to be able to taste some flakes! We recommend accompanying it with a wine of the same quality and intensity, mainly well-structured red reserves.

Flawless grated on dry first courses but also on tortellini in meat broth, where it releases all its flavor. Original and appetizing idea in flakes for a refined aperitif. Also very good with jams, mustards and dried fruit

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