Parmigiano Reggiano 36 Months


Parmigiano Reggiano “maggengo” of superior quality, produced in summer, with raw cow’s milk obtained from animals raised on high altitude pasture. 

With an intense and fragrant aroma, it has a sweet, delicate and characteristic flavour, pleasant and enveloping on the palate. We recommend tasting it alone, grated on tomato pasta, or combined with jams and mustards. A must try in combination with traditional Modena vinegar.

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Parmigiano Reggiano “maggengo” of superior quality, produced in summer, with raw cow’s milk obtained from animals raised on high altitude pasture. 

With an intense and fragrant aroma, it has a sweet, delicate and characteristic flavour, pleasant and enveloping on the palate. We recommend tasting it alone, grated on tomato pasta, or combined with jams and mustards. A must try in combination with traditional Modena vinegar.

PARMIGIANO REGGIANO PDO

 

Parmigiano Reggiano is one of the oldest and richest cheeses known. It is produced today basically as it was eight centuries ago: same ingredients, same production technique, same craftsmanship.

The origins of Parmigiano Reggiano PDO date back to the Middle Ages, thanks to the work of the Benedictine and Cistercian monks of the Po valley who, between the Apennines and the right bank of the Po, reclaimed the marshes and cultivated the pastures needed to feed the cows.

Parmigiano Reggiano is a completely natural cheese, known throughout the world as the “King of Cheeses” for its particular productive, nutritional and organoleptic characteristics.

For the production, milk from the evening milking is used, which rests in steel tanks for the whole night.

Stagionatura Parmigiano Reggiano

Parmigiano Reggiano seasoning After being partially skimmed, the evening milk is poured together with the morning milk, into the characteristic inverted bell-shaped copper boiler, without adding any additives. The natural graft whey is then added and heated to 33 ° C. Once the temperature is reached, the calf rennet is added. The mass obtained after cooking is raised and cut in two; each mass is wrapped in a linen cloth and inserted in a wooden or Teflon mold where it assumes its characteristic shape.
This is followed by the marking with the marking fascera, which impresses on the rind: the dotted writing “PARMIGIANO REGGIANO”, the serial number of the dairy, month and year of production.

Salting follows, which takes place by immersing the wheel for 16-20 days in a solution of natural salt, and finally the seasoning on wooden boards in suitable rooms with controlled temperature and humidity, which lasts from a minimum of 12 months up to over two years. Only the shapes that pass a very strict selection are branded with the oval fire stamp.

Additional information

Certified Product

Parmigiano Reggiano

Conservation Method

Cheeses

Region of Origin

Emilia Romagna

Quality Mark

PDO

Stagionatura

36 months

Packaging

500 gr, 1 kg, 2 kg

Producer

Casello 374

Duration of Conservation

1 month