Parmigiano Reggiano PDO - Matured 24 Minimum

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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 cloth, the first to keep it from hardening, the second to preserve its flavour. 

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It is not at all easy to sum up the value and quality of a cheese like Parmigiano Reggiano in just a few lines. Indeed, it is considered the “king of cheeses”! Parmigiano Reggiano PDO (Protected Designation of Origin) has been produced for nearly a millennium in the fertile Po Valley, in the Provinces of Parma, Reggio Emilia and Modena, as well as Bologna up to the left bank of the river Reno, and Mantua, right bank of the river Po.   The Benedictine and Cistercian monks began processing it around a thousand years ago, and since then the ingredients have remained unchanged. Each wheel of around 40 kg requires almost 600 litres of semi-skimmed cow’s milk, which is poured into large “cauldrons” and heated with calf rennet. This is an entirely natural food, free from additives and preservatives. Moreover, by strict regulation the cows producing the milk must not be fed on siloed fodder or fermented feed.  

Data sheet

Ripening 26 Months
Certification Parmigiano Regiano DOP
Origins Province of Parma- Emilia Romagna - Italie
Weight Between 1kg and 1,1kg
Brand Hautes Saveurs

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