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 months to reach the optimum maturity for bringing out all its full flavours 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.
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 Parmigiano Reggiano) 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.
Minimum 36 Months
Parmigiano Regiano DOP
Parme, Reggio Emilia, Modena, Bologna, Mantova - Italie