Italian hard granular cooked cheese made from raw cow’s milk.


The variety is named after the provinces where it is produced, namely, Parma, Reggio Emilia, Modena, Bologna and Mantova (Lombardy). In accordance with Italian law, cheese is entitled to be called Parmigiano Reggiano only if it is produced in one of the above provinces. The Parmigiano Reggiano variety has the DOP quality mark – Denominazione di origine protetta – “Name protected by origin”.

Food lovers consider Parmigiano Reggiano a great “table cheese,” which is not just for rubbing. The ideal ripening period of Parmesan is 24-30 months, when it is still soft, but already becomes crumbly with the smallest crunchy particles of crystallized salt. Real Parmigiano Reggiano cheese has a rough texture and a sharp, complex fruity-nutty flavor.

They like to grate cheese for pasta, often added to soup or risotto, and also just eat separately with balsamic vinegar. Without this ingredient, sauces like alfredo and pesto cannot be made. Grated cheese is the main ingredient in many dishes. According to established rules, it is customary to serve the cheese aged for at least 12 months, and grated Parmigiano (at least 24 months of maturation) should be consumed in grated form. Parmigiano can be eaten with honey or jam, served with pears and walnuts for dessert. Or add to salads (for example, with bresola and arugula).


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.