Parmigiano Reggiano is considered "the king of cheeses" and is protected by the Protected Designation of Origin (PDO), guaranteed for more than eighty years by the Consortium. It is produced exclusively in the typical area that includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po, between plains, hills and mountains. It is produced with skimmed milk, from the area of origin, natural rennet, salt and no additives. Animals can be fed exclusively with hay and grass, without the use of silo fodder and fermented foods. It is an unmistakable and inimitable product in flavors and aromas, good, healthy and nutritious, the result of the craftsmanship of production, with a perfect balance between wisdom, passion and land, which have made it one of the symbols of Made in Italy food. Maturing is essential for the Parmigiano Reggiano to acquire its aromas and its structure. By regulation the branding is done at 12 months, after the verification of the control body, which establishes if the cheeses have the requisites for the Protected Designation of Origin. Cheeses can have different maturing time: 18, 24, 30 months and more.
Parmigiano Reggiano in the “quarter” version (“a ruota” cut) is obtained from a whole cheese that is opened along the diameter. Two parts are obtained, which get halved again. The so called “a roccia” cut, showing a grained texture, is an operation apparently simple but it requires manual mastery. According to tradition, it must be carried out with the typical almond knife. It is perfect for Horeca and food services, buffets, fairs and to obtain a scenic effect.
Parmigiano Reggiano in the “eighth” version is half of a quarter. The “a roccia” cut, showing a grained texture, is carried out manually following a traditional method that has been handed down for generations. It is apparently simple, but it is not: it has to be carried out with a specific almond knife to enhance the aromas and the taste of a product which is centuries old. This is a very practical size and is perfect for Horeca, food services, supermarkets and large-scale distribution.
Parmigiano Reggiano in the “slice” version is obtained dividing the quarter in small portions. The “a roccia” cut, showing a grained texture, is carried out manually following a traditional method that has been handed down for generations. It is apparently simple, but it is not: it has to be carried out with a specific almond knife. This size is very practical and can be found everywhere: in supermarkets, delicatessen or shops.
Nutritional values for 100g
|Energy (kJ/kcal)||1606 / 386|
|Of which saturated (g)||17|
|Of which sugars (g)||0,5|
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|8994181||18 months||32 / 40 Kg|
|8994241||24 months||32 / 40 Kg|
|8994188||18 months||4 / 5 Kg|
|8994248||24 months||4 / 5 Kg|
|8994184||18 months||8 / 10 Kg|
|8994244||24 months||8 / 10 Kg|
|8994180100||18 months||1 / 1,5 Kg|
|8994240100||24 months||1 / 1,5 Kg|