Product Details
Location
Parmigiano Reggiano is produced in northern Italy — in the provinces of Parma, Reggio Emilia, Modena, parts of Mantua and Bologna — following the centuries-old traditions under its Protected Designation of Origin (PDO) status.
Tasting
At 30 months of aging, Parmigiano Reggiano develops a rich, bold and deeply complex flavour. Its palate reveals pronounced nutty and savoury notes, with hints of dried fruit, spices, and a concentrated broth or meaty umami depth. The texture becomes dry, grainy and notably crumbly, often dotted with crunchy tyrosine crystals that add a satisfying crystalline crunch under the teeth.
Pairing
This Parmigiano shines on its own — broken into chunks — or on a cheese board with dried fruit, figs or nuts, perhaps accompanied by a drizzle of aged balsamic vinegar or a spoonful of rich honey. It pairs beautifully with full-bodied red wines (or structured whites), as well as rustic Italian dishes like truffle risotto, hearty soups, or even a glass of robust beer or aged whisky for a more experimental twist.
Recipe
Use 30-month Parmigiano Reggiano:
Finely grated over a classic risotto, pasta, or creamy polenta to impart deep umami and complexity.
Shaved or chunked in a salad with pear, walnuts and a light vinaigrette — the nutty, savoury cheese balanced by the sweet fruit and crunchy nuts makes a striking starter or side.
Stirred into soups or broths at the finish for a richer, savory depth — or used to finish a roast vegetable or meat dish for added complexity.
Product Information
Milk: Cow
Unpasteurised: Yes
Rennet: Traditional (Animal)
Style: Hard, aged
Aged: 30+ months
Origin: Emilia-Romagna, Italy
Ingredients
Cow’s milk, salt, animal rennet.
Allergens
Milk
