Parmigiano Reggiano PDO Ripened 18 Months - 300g

Parmigiano Reggiano is the product of its region and of human know-how.

The production of milk, its processing into cheese, minimum maturation and packaging take place exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po.

It is first and foremost a microbiological characteristic that binds Parmigiano Reggiano to its area of origin. Only raw milk produced in the area of origin is used to produce Parmigiano Reggiano cheese. It is a special milk, characterised by a unique and intense bacterial activity of the autochthonous microbial flora, and influenced by environmental factors, especially by the local forage, grass and hay that constitute the main feed of their cows. Furthermore, no additives are used to make Parmigiano Reggiano.

This means that during the production process there is no external intervention (such as, for example, adding enzymes or bacteria selected in the lab) to modify bacterial activity. Only the cheese master during processing, thanks to the cheese making technique, can enhance and favour the lactic bacteria that operate the positive lactic fermentations that are expected for the success of the cheese making process.

This is why for over a thousand years Parmigiano Reggiano has only been produced in this area.

Maturing: At least 18 months

Ingredients: Cow’s milk, salt, animal rennet

Nutritional Information 
Energy: 1671 kJ / 402 kcal
Fat: 29,7 g
of which saturates: 19,6 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 32,4 g
Salt: 1,6 g
Typical value per 100 g