Parmigiano Reggiano is not just a cheese, it's a culinary legend. Often called the "King of Cheeses," this hard, granular cheese is made with only three ingredients: raw cow's milk, salt, and rennet. It's aged for at least 12 months, developing a complex, savoury flavour with nuts, butter, and hay notes.

Produced under strict regulations in select provinces of Emilia Romagna (Reggio Emilia and Parma only), Parmigiano Reggiano is a PDO (Protected Designation of Origin) product, guaranteeing its authenticity and quality.

How to Enjoy:

- Grated: Perfect for pasta dishes, soups, and risotto.

- Shaved: Add a delicate touch to salads or carpaccio.

- On its own: Enjoy chunks of Parmigiano Reggiano with a glass of wine and some fruit.

Did you know? 

Parmigiano Reggiano and Grana Padano are both Italian hard, granular cheeses with similar textures and uses. However, there are some key differences:

• Production Area: Parmigiano Reggiano is produced in a smaller, specific region in Italy (Emilia-Romagna), while Grana Padano has a larger production area across Northern Italy.

• Diet of the Cows: The cows used for Parmigiano Reggiano have a stricter diet, mainly grass and hay. Grana Padano allows for a slightly more varied diet.

• Ageing: Parmigiano Reggiano is typically aged for at least 12 months, but often longer (24-36 months). Grana Padano has a minimum ageing requirement of 9 months.

• Flavour: Parmigiano Reggiano is often described as having a more complex, nutty, and savoury flavour. Grana Padano has a milder, slightly sweeter taste.

• Price: Parmigiano Reggiano is generally more expensive due to its stricter production regulations and the longer ageing process.

• Lactose-free: In Parmigiano Reggiano, as early as in the first 48 hours after being made, glycolytic processes are performed by lactic bacteria on milk sugars, whereby all lactose is transformed into lactic acid; therefore, Parmigiano Reggiano is naturally lactose-free, irrespective of maturation time.

Origin: Italy, Reggio Emilia and Parma Towns only.

Shelf Life: Parmigiano Reggiano should be stored in the refrigerator at 4-8°C. Vacuum-packed cheese lasts about 6 months. Once opened, protect the cheese from the air to prevent drying and mould. Use airtight containers or plastic wrap.