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 24-month maturation we propose presents a semi-hard paste of a pale straw yellow color with a hard and yellow rind; ensures a delicate but more persistent and complex scent than 18 months, with hints of yogurt, milk and aftertaste of melted butter, dried fruit, spices and fresh fruit. On the palate, on the other hand, it is crumbly and more grainy, tasty but never spicy or aggressive. The producer chosen is the Dairy Beato Marco located in Lama Mocogno (MO) and stands out in the area for the skill and historical tradition in the creation of artisanal Parmigiano Reggiano; being at 842 m asl, Caseificio Beato Marco can give its Parmigiano the title of "Mountain Product".

In the 24-month type, it will be delivered vacuum-packed with label and certifications.

Parmigiano Reggiano DOP aged 24 months, therefore medium-aged, is excellent both to be savored in flakes or cubes for quality aperitifs and appetizers, perhaps combined with other cheeses and salami typical of the Emilia-Romagna tradition, but also grated on dry pasta , risotto, soup and many other traditional regional dishes. Also perfect for dressing salads, seasoning it with a drizzle of extra virgin olive oil or a few drops of balsamic vinegar of Modena; we recommend pairing it with medium sweet or flavored honey, medium sweet fruit jam (berries, cherries, apricots ...) or dried fruit such as walnuts, hazelnuts or dried figs.

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