• This Italian cheese, also known as Parmigiano Reggiano, matures for a minimum of 24 months to reach the optimum maturity that brings out its full flavour in any dish or recipe. The perfect balance between sweet and salty, it can be used in all kinds of dishes. It can also be grated or shaved over pasta. How to keep it: ideally wrapped in cellophane and a...

  • This type of Parmigiano Reggiano PDO is produced exclusively with the milk of the Italian Brown Cows. Belonging to the Alpine family, this breed of brown cows has been raised in Northern Italy for a century and a half. Their milk has the perfect combination of fat and protein for cheese production. The high level of casein, a protein found in milk,...

  • Parmigiano Reggiano PDO produced from the milk of red cows, a breed native to Reggio Emilia. This cheese differs from traditional Parmigiano Reggiano in colour, being slightly more straw-yellow, and in its increased capacity for extended maturation, even as long as 34-36 months, maintaining an excellent, sweet flavour without becoming pungent.

  • In Italy it is known as stravecchio, which means “very old”.   It is dryer and denser, which makes it more crumbly. Its aroma is more intense. Perfect for serving in thin slices or shavings. Enjoy pieces of this cheese with honey and full-flavoured balsamic vinegar. This Italian cheese, also known as Parmigiano Reggiano, is matured for a minimum of 24...