Name: Parmigiano Reggiano
Country Of Origin: Italy
Region: Parma, Reggio Emilia, Modena, Bologna and Mantova
Milk Type: Cow’s Milk
Pasteurised/Unpasteurised: Unpasteurised milk
Rennet Type: Traditional Animal Rennet
Aged for at least 24 months, it develops intense, complex flavours. Many describe the taste as nutty, sweet, grassy, creamy and fruity.
An iconic cow’s milk cheese from the area around Parma, Reggio Emilia, Modena, Bologna and Mantua in Italy. First made 900 years ago, the cheese is still carefully produced today using traditional methods. It is aged for at least 24 months, to cultivate its nutty, sweet, creamy, fruity flavours. It’s hard, yet almost crumbly texture lends it a huge variety of uses in the kitchen. It is famously fantastic grated over pasta dishes or in risotto. A few slivers will work wonder over your salad, with a drizzle of olive oil. Or just pare off a few cubes and toss them in bowl with some olives and figs to enjoy with a glass of full-bodied Chianti.
Parmigiano Reggiano can be used in a number of ways, the most popular would include; as a food on its own, cutting it into small chunks and eating it on its own or with bread, fig jams, dried fruit or wine. Another use of Parmigiano Reggiano would be as a condiment. Adding grated or Parmigiano Reggiano cut into slivers into dishes adds flavour and aroma. The most common dishes this is used in Italian pasta or vegetable/fruit salads. It is also widely used as an ingredient used in different recipes.