Parmigiano-Reggiano
The undisputed King of Cheeses, produced for over 900 years using unchanged traditional methods. Each wheel takes 550 liters of milk to produce. The name is stenciled on the rind, and genuine wheels bear the Consorzio seal.
Aging Time
1 year – 3 years
Typical Weight
38 kg
- Style
- Hard
- Milk
- Cow
- Origin
- Italy · Emilia-Romagna, Lombardy
- Ripening
- ≥ 1 year
Tasting Board
| Salt | 4 of 5 |
|---|---|
| Tang | 2 of 5 |
| Richness | 5 of 5 |
| Creaminess | 0 of 5 |
| Crumble | 5 of 5 |
Texture
Hard, granular, with characteristic crystalline crunch from amino acid crystals
Flavor
Complex umami, nutty, savory, slightly sweet. Develops more intensity with age.
Aroma
Fruity, nutty, with hints of pineapple in well-aged wheels
History & Origins
Originated in the Middle Ages (12th-13th century) by Benedictine and Cistercian monks. The production method has remained essentially unchanged for 900 years.
Cultural Significance
Symbol of Italian excellence worldwide. Essential ingredient in Italian cuisine. The cheese wheels survived the 2012 Emilia earthquake, leading to a global solidarity campaign.
PDO — What the Designation Requires
EU PDO since 1996. Must be produced in provinces of Parma, Reggio Emilia, Modena, Bologna (west of Reno), and Mantua (east of Po). Minimum aging: 12 months. Made with raw cow milk, no additives.
Pairing & Serving
What to Pair It With
Drizzle with aged balsamic vinegar, pair with prosciutto, fresh figs, walnuts, honey. Grate over pasta, risotto, soup. Serve with crusty bread and olive oil.
How to Serve It
Break into irregular chunks with a special almond-shaped knife. Serve at room temperature. Grate fresh over dishes. The rind can be added to soups for flavor.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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