Parmigiano Reggiano is one of the most popular aged cheeses in the world, easily recognizable by the marks of origin on the cheese wheel. Its uniqueness is linked to its ancient history: it is still produced in the same regions, with the same ingredients, method and passion of a thousand years ago.
This cheese is produced exclusively in 4 provinces of Emilia Romagna, where the cows feed on specific grass and cereals. Parmigiano Reggiano has unique, well-recognizable aromas and flavors, which vary according to the maturation time: the minimum period is 12 months, but usually this cheese expresses its best characteristics after a much longer maturation (24 months).
Overall, Parmigiano Reggiano has a complex and savory taste – it is better broken in chunks (obtained using the traditional almond-shaped knife) accompanied with a glass of fresh Prosecco.
Cow’s milk (98.4%), salt (1.5%), powdered calf rennet (0.1%).
| Value | Per 100g |
|---|---|
| Energy | 1633kJ - 392kcal |
| Total Fat | 28g |
| Saturated Fat | 20g |
| Total Carbohydrate | 0g |
| Sugars | 0g |
| Protein | 33g |
| Salt | 1,6g |
