Italian hard granulated cheese 15 – 16 months ripening.

The real PARMIGIANO REGGIANO has a sharp, complex fruity and nutty flavor.

Great for both hot meals and desserts.


Gourmets consider PARMIGIANO REGGIANO an excellent table cheese. Cheese is loved to be grated for pasta, is often added to soup or risotto, and is also simply eaten separately with balsamic vinegar.

Perfectly enriches vegetable salads, for example, with arugula and tomatoes. Without this ingredient, it is impossible to prepare sauces such as alfredo and pesto.

As a dessert, this hard cheese is served with honey or jam, pears and walnuts.

The variety is named after the provinces where it is produced, namely Parma, Reggio Emilia, Modena, Bologna and Mantua (Lombardy). The ideal ripening period is 12-24 months, when it is still soft, but already crumbly with the smallest crunchy particles of crystallized salt.


Milk, salt, rennet

100 g of product contains:

Energy: 1641.23 kJ / 392 kcal

Fats: 28.4 g of which saturates: 17 g,

Carbohydrates: 0 g, of which sugars: 0 g,

Proteins: 33 g,

Salt: 1.39 g.

Store at: +2 ° C to + 6 ° C.

Best before: Look at the package.