For being called Parmigiano Reggiano, the cheese needs at least 12 months of aging.
On the bases of ripening in our dairy we distinguish three level of aging:
Parmigiano Reggiano aged at least 12 months.
For its delicated floavour this is mainly tasted as a “table cheese” (tasted during meal).
Parmigiano Reggiano aged at least 24 months.
Its flavour is friable and grainy but also sweet and tasty.
This cheese is perfect for being tasted during meals and for being greated to enrich first courses, risottos, soups, vegetables, side dishes and fresh salads.
Parmigiano Reggiano is aged at least 36 months.
Compared with the 24 aged cheese, this Parmigiano Reggiano has a more strong and dry flavour.
It can be tasted as table-cheese as well as greated cheese not only to enrich dishes but also as ingredient for ravioli.
In this aging Parmigiano Reggiano doesn’t contain lactose, so it’s perfect for children and enderly and it can be eaten even by lactose intolerants.
For helping costumers to recognize the aging, we apply on packages a stamp with different colour.
Every cheese factory has a serial number on their wheels. Our serial number is 453
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How we make
Parmigiano Reggiano is made with Parmigiano Reggiano semi skimmed milk, that is made with cows that gaze in the area of Parma, Modena, Reggio Emilia, Bologna (the left side of Reno River) and Mantova (the right side of Po river). To obtain it, we pick milk from our associates twice daily.
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