Parmigiano Reggiano is one of the oldest and richest cheeses in the world. Nowadays it is sitll produced as in the past, using the same genuine ingredients, cheese-making technique, and craftsmanship.
Parmigiano Reggiano is one of the oldest and richest cheeses in the world. Nowadays it is sitll produced as in the past, using the same genuine ingredients, cheese-making technique, and craftsmanship. Parmesan cheese is particularly appreciated for its nutritional and organoleptic properties. Produced with semi-skimmed milk, it has a lower content of fats compared to other cheeses, and it has been demonstrated it can improve our health or reduce the risk of disease.
In 1996, the Parmigiano Reggiano was recognized as a European DOP cheese.
The milk production and cheese-making processes must take place exclusively in the provinces of Parma, Reggio Emilia and Modena as well as in specific areas near Bologna and Mantua.
The minimum aging period of Parmigiano is 12 months, and after that time only the best quality wheels, after a deep examination and selection, can continue maturing for 24 more months and even more.
Sensibus offers different types of Parmigiano Reggiano for the most sophisticated palates.
Parmigiano 24-36 months
Parmigiano aged fro 24 months has a crumbly and grainy paste, and its taste achieves a perfect balance between sweet and salty. It is perfect for many recipes and grated on pasta dishes.
When aged for over 30 months it is called “Stravecchio”, that means "very old". It is particularly dry, crumbly and grainy, with an intense and full aroma, with notes of spices and dried fruit. It's perfect for grating, but also to be eaten as is with honey or balsamic vinegar. It is highly digestible and rich in nutrients, suitable for lactose intolerant and for children.
Parmigiano Reggiano Vacche Rosse
Parmigiano Reggiano Vacche Rosse (Red Cows) is a particularly fine cheese with great qualitative characteristics. It is produced from the milk of cows of Red Reggiana breed, a native cow of northern Italy. The Parmigiano Reggiano Red Cows must be aged at least 24 months, unlike the traditional Parmigiano that must age at least for 12 months.
Despite the long maturation, this cheese has a sweet, mild and persistent taste.
Parmigiano Reggiano Vacche Bianche
Parmigiano Reggiano Vacche Bianche (White Cows) is a fine cheese hailing from the Apennines of Modena and produced exclusively with milk from White Modenese Cow, a breed present on the territory with less than 250 cows.
Parmigiano-Reggiano Vacche Bianche is aged for at least 30 months. Yet, it keeps a friable paste. It also presents a certain sweetness and fullness of flavor, thanks to the high casein content in milk of this precious cattle.
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Find out many recipes with Parmigiano Reggiano cheese.