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Try our limited edition Parmigiano Reggiano DOP super aged tasting.!
Our offer includes:
- 1 KG of Parmigiano Reggiano DOP 60 months maturing
- 1 KG of Parmigiano Reggiano DOP 72 months maturing
- 1 KG of Parmigiano Reggiano DOP 84 months maturing
Simply a legend. And like all legends, Parmigiano Reggiano has a history of seamlessly blended truth and myth.
It is an extremely ancient cheese which has been made in the same way at least since the Middle Ages. It is described in the writing of the great Italian poets of the 14th century. Giovanni Boccaccio cited it in his most famous work, The Decameron, in which he imagines "a mountain of grated Parmigiano cheese, on top of which there were people who did nothing but make maccheroni and ravioli and cook them in capon broth and then roll them down so that he who got the most had the most".
Cooks, gourmands and intellectuals spoke of it. Full-blown declarations of love can be found scattered over time, up to the twentieth century. For example, the writer, Giovannino Guareschi, who seems to have understood everything, not just about Parmigiano, but also about our land itself: “If you observe the texture of Parmigiano under a very strong magnifying glass, it is revealed to be not just an unchanging mass of granules linked together into cheese but a panorama. It is an aerial photograph of Emilia taken from a height similar to that of the Eternal Father".
The ageing process is crucial, as this is when Parmigiano changes character and transforms into that unique, universally coveted cheese. The minimum ageing process foresees 12 months but our gourmet selection arrive at 120 months.
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Nutrition Information per 100 g of Parmigiano Reggiano Cheese
| Energy |
1671 kJ
402 kcal |
| Fat |
30 g |
| Of Which Saturates |
20 g |
| Carbohydrate |
0 g |
| Of Which Sugars |
0 g |
| Protein |
32 g |
| Salt |
1,6 g |
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Cheese - Ingredients: Milk, salt, rennet.
Parmigiano Reggiano cheese is without additives and preservatives and naturally lactose-free. The absence of lactose is a natural consequence of the typical Parmigiano Reggiano cheese making process.
It contains galactose in a quantity of less than 0,01g/100g.
Keep refrigerated (4° - 8°)
