"Nobilis" Selection

For almost a thousand years, the King of Cheeses has been produced using the same ingredients: genuine cow's milk, salt, rennet, the wisdom of the cheesemaker, and a lot of time for aging. This is why the Parmigiano Reggiano it is a unique product of its kind; it is a product it can only be made in certain provinces of the Po Valley: Parma, Reggio Emilia, Modena, Bologna, and Mantua.

Its history began in this area around the 12th century, in the Benedictine abbeys between Reggio and Parma: it was in these monasteries that the first cheese dairies were established.

The Consortium of Parmigiano Reggiano the is an organization created specifically to defend this thousand-year-old tradition from thousands of imitations around the world; the mark now makes it unmistakable.

Each wheel is marked with the typical Parmigiano Reggiano inscription stamped in dots around the entire circumference and bears a stamp with the date of production and the number of the dairy: a real identity card that makes identification possible.

It would be a shame not to accompany a tasting of Parmigiano with a few drops of Traditional Balsamic Vinegar of Modena, another unique product typical of the Emilia region. Aged for over 12 years, it has a full-bodied, robust flavor with woody notes, a harmonious aroma, and a well-balanced density, making it the perfect accompaniment to our cheese.

Originally created as a digestive to be enjoyed in small glasses at the end of a meal, over time it has found its way onto the menus of leading international chefs, from appetizers to desserts.

Placed in the attics of houses, it faces the heat of summer and the harshness of winter, nestled in its home of barrels in series of decreasing capacity and made of different woods: oak, mulberry, chestnut, cherry, and sometimes juniper. Here, the Traditional Balsamic Vinegar of Modena it spends years acidifying, maturing, and aging to achieve a balance that only the alchemy of time and the expert hand of man can produce. After a rigorous examination by the Consortium of Producers of Traditional Balsamic Vinegar of Modena, of which Ermes Malpighi is one of the founders, a numbered seal of guarantee is applied directly to each package.

The Malpighi family is one of the oldest producers of Traditional Balsamic Vinegar of Modena (since 1850, now in its fifth generation), and owns 3,000 barrels in which Traditional Balsamic Vinegar is aged and acidified.

For information on organoleptic characteristics, please refer to the individual product sheets