History
Parmigiano Reggiano was born in the Benedictine and Cistercian monasteries of Parma and Reggio Emilia more than 900 years ago. The monks sought a cheese that would keep for a long time, and perfected a recipe that has barely changed since.
Italy
Parmigiano Reggiano
The King of Cheeses, with more than nine centuries of history.
Origin
Italy
Region
Emilia-Romagna
Milk type
Raw cow's milk
Aging
12 to 36+ months
Texture
Hard, granular, crystalline
Certification
PDO
Production
It's made only with raw milk, calf rennet and salt, with no additives. Each wheel weighs around 40 kg and ages on wooden boards for at least 12 months. A consortium inspects and fire-brands every approved piece.
Flavor profile
Complex and deeply umami: notes of nuts, broth, browned butter and a saline finish. With age, crunchy tyrosine crystals appear.
Aroma
Intense, lactic and fruity, with hints of hay and toasted nuts.
How to serve
Break it into irregular shards with an almond knife; never slice it thin. Serve at room temperature.
Professional kitchen uses
Grated over pasta and risotto, shaved over salads and carpaccios, or as the centerpiece of a board. The rind adds umami to broths and soups.
Storage
Wrap it in wax paper or a slightly damp film and refrigerate. Well kept, it lasts weeks.
Gallery
Frequently asked questions
Not necessarily. 'Parmesan' is a generic term; only Parmigiano Reggiano PDO follows the origin and production rules.
The long aging reduces lactose to practically undetectable levels.
Interested in this cheese?
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