Parmigiano Reggiano


For many people, Parmigiano Reggiano and Italy are synonymous. It is made from skimmed and unpasteurised cow’s milk. It is the most widely used cheese in Italy and also abroad. A long aging process renders it an inimitable flavour that is celebrated all over the world. It is a hard cheese produced from cow’s milk found in the provinces of Reggio, Parma, Moderna, and Emilia.

It is also made in Mantua and Bologna regions. The taste varies between sweet, nutty, earthy, and grassy. Depending on the aging time, the colour also differs between pale white-yellow to golden-brown. A granular texture characterises this cheese which makes it melt in the mouth. Usually, it is aged for 12 months, but you may find varieties that are aged for four years also.



Parmigiano Reggiano is the most popular cheese in Italy. Produced in the provinces of Parma, Reggio, Emilia, and Moderna, the cheese is a heritage that speaks volumes about Italians’ love of cheese. It was first produced during the 11th century.

According to legends, the Benedict monks of Parma- Reggio regions discovered this cheese as they wanted to increase the shelf-life of milk. It is a hard cheese that becomes flaky and crumbly with age. The distinct sweet and nutty flavour of Parmigiano Reggiano makes it an absolute delight.


How to use

You can never have enough of Parmigiano Reggiano. So, Italians have found different ways to enjoy its taste. They like to eat it alone to appreciate its milky and sweet taste. Less aged Parmigiano Reggiano is best enjoyed with a glass of white wine, Malvasia. It works great as an appetiser.

A little aged cheese develops a fruity and nutty flavour. It is also eaten raw to savour the unique taste. After cleaning, the rind can be added to creams or soups to intensify their taste. The middle-aged cheese is grated over pasta or salads.  Melted Parmigiano Reggiano make risottos creamier.


Milk, Salt, Rennet

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