Parmigiano Reggiano PDO - From Hill - 24 Months
👨🌾 Producer: Azienda Agricola Saliceto
📦 Vacuum Packed: Yes
⏱️ Shelf Life: : 8/9 Months
✈️ Shipping: Worldwide
|Italia||Non Disponibile||1/2 Giorni lavorativi|
|U.E.||3/5 Giorni lavorativi||1/3 Giorni lavorativi|
|Altri Paesi||5/7 Giorni lavorativi||2/4 Giorni lavorativi|
Parmigiano Reggiano is not just famous and appreciated all over the world, but it is also the most imitated food product.
However, the authentic Parmigiano Reggiano PDO can be produced only in a well-defined territory, including a few provinces of the Po Valley, namely Parma, Reggio Emilia, Modena, Bologna and Mantua.
The Consortium of Parmigiano Reggiano PDO is responsible for protecting and promoting this exceptional treasure.
Parmigiano Reggiano PDO from hills is made in this territory, precisely in the Parma Apennines; as the rule requires, it is made only with milk, salt and rennet.
Actually, the secret of this delicacy is the production area: in these green hills the cows breathe healthy air and are free to graze and feed on tasty and fragrant herbs and hays.
It takes about 14 litres of this milk to obtain 1 kg of Parmesan cheese; the long ageing period will further dry the wheel. This is why Parmigiano Reggiano can boast unique nutritional characteristics.
Parmigiano Reggiano PDO has to rest on special wooden shelves, called scalere, for at least 12 months. During this period, the wheels are brushed and turned periodically.
The wheel dries up and the crust takes on a straw yellow colour, which becomes darker and darker as time passes.
In this case, after at least 24 months, it is cut into pieces and vacuum packed; thus the pieces arrive at our warehouse, ready to reach the tables of you gourmands from all over the world.
Thanks to its remarkable versatility, Parmigiano Reggiano is an essential ingredient of good Italian cuisine. If grated, it has always been the ideal condiment for pasta, rice and soups.
However, Parmigiano Reggiano is also excellent to be enjoyed alone, to appreciate the uniqueness of its flavour.
It is typically combined with pears, fruit jams, honey, nuts and Traditional Balsamic Vinegar.
Did you know that the crust can also be used for cooking? After having washed and dried it, and after having removed the outermost layer with a grater, it can be used in different ways.
For example, add it in broth or soups while cooking: the cheese will release its flavour which will be even more intense than if simply grated.
How to store it: Parmigiano Reggiano, shipped in portions obtained directly from cutting the whole wheel, once extracted from the vacuum has to be kept wrapped in cling film and placed in the lower area of the domestic refrigerator, at a temperature between + 4 ° / + 8° C. The surface of the rind has to be kept clean in order to avoid the creation of mold.
Aged: 24 months
- Appearance: moderately grainy, with traces of tyrosine
- Colour: pale straw yellow
- Smell: aromatic
- Taste: full, slightly savoury flavour
Ingredients: cow's milk, salt and rennet
Allergens: milk and products thereof; free from lactose, additives and preservatives
Calories per 100 gr: 402 kcal
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