Parmigiano Reggiano cheese



Parmigiano Reggiano cheese, Parma, Italy

Claims have been made that Parmigiano-Reggiano has been made according to the same recipe for over 800 years.

Real Parmigiano-Reggiano can be made only in specific regions from mid-April to mid-November. This ensures that the milk used comes from cows who were pastured on fresh local grass.

The cheese is hard, gratable and sometimes crunchy with deep, rich flavors, heightening the flavor of any food it graces.



Parmigiano Reggiano cheese

As a matter of fact, Parmigiano Reggiano cheese is one of the key cheeses on any cheese board.  Made in the Emilia Romagna region of Italy. Parmigiano is produced in the shape of large cylinders weighing approximately 80 pounds each.  According to the trademark laws in Italy, the cheese cannot be called “Parmigiano Reggiano” unless it’s made in Italy according to a specific recipe.

When cut into, the hard smooth exterior reveals a cheese with perfect crystalline texture, a piquant, salty flavor, and a great aroma. Nebbiolo wines are a sensation match for this King of Cheeses!

(Pronounced par-mee-JEE-ah-noh reh-JEE-ah-noh.)

Pairing suggestions: Figs & Black Tea Preserves, Scots ale, Vin Santo or Riesling wine.


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