Parmigiano Reggiano / Parmesan Cheese

Parmigiano Reggiano / Parmesan Cheese

Parmigiano Reggiano PDO - Cheese made in Parma.
Cheese seasoned 24 /36 /48 months with the Consorzio del Parmigiano Reggiano official seal, vacuum-packed cheese.
"The King of cheeses" and also the Parmigiano Reggiano P.D.O. " BIO" from "Biological Agricolture " : the best of the best.
We can ship seasoned Parmigiano-Reggiano (that is the Real name of the true Parmesan Cheese from Italy) to United States of America, Europe, Japan and Arab Emirates via AIR courier.
This is the real parmesan cheese, 100% without preservatives and 100% pure milk from italian cows.
Types and characteristics Parmigiano Reggiano cheese »
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Which are highlights of Parmigiano Reggiano also called Parmesan cheese?
How many kind of Parmigiano Reggiano do you know?

Parmigiano Reggiano cheese, also known as Parmesan cheese, it's denominated PDO (Protected Designation of Origin) and fire-branded by Consortium of Parmigiano Reggiano. Parmesan Cheese is produced today as eight centuries ago; it's made only with the essential and genuine ingredients: fine milk of the typical area, fire and rennet, old good methods, and the art and wisdom of the Master cheese maker. It takes 14 liters of milk for one kilo of Parmigiano Reggiano cheese.
  • Bonat Parmigiano Reggiano

    The Best Parmigiano Reggiano, awarded by ALMA (International Italian Cookery School) at Cibus 2012.
    Prize awarded to the Azienda Agricola Bonat - Bonat Farm run on a complete cycle: from hay that animals eat, to milk that turn into cheese - for great passion and skills that family run down into practice in the production of Pdo Parmigiano Reggiano. Worldwide Chef and Restaurants choose the extraordinary Pdo Parmigiano Reggiano Bonat.
  • collina (hill) I° quality Parmigiano Reggiano - seasoned 24 months

    Cheese maker produce this excellent cheese at the foot of Appennini (hills in the Parma surroundings).
    These cheese is crumbly, grainy, it has just the right balance of sweetness and flavoursome.
  • collina (hill) I° quality Parmigiano Reggiano - seasoned 36 months

    Cheese maker produce this excellent cheese at the foot of Appennini (hills in the Parma surroundings).
    It has hints of spices and dried fruits, rich of nutritional elements and its particularly crumbly and grainy (more seasoned are the cheese and more grainy become).
  • montagna (mountain) Parmigiano Reggiano - seasoned 24 months

    Cheesemaker cooperative located on the upper Taro Valley, produce a Mountain's Parmigiano Reggiano with an extraordinary pleasant flavour.
    Local fodder that grows at altitudes of over 1000 metres eated by cows, gives to milk a richness and variety of the essences, typical by mountain flavours and aromas.
    Mountain cheese is considered the best.
  • Vacche Rosse (Red cow) Parmigiano Reggiano - left to mature for 24/30 months

    Red Cow Parmesan is produced from the milk of the "Vacche Rosse" (Red Cow) breed, that has a long history, and although they produce less, their milk is rich in Omega-3 and calcium.
    The cheese is left to mature for a minimum of 24 months. Renowned the world over for its excellent quality.
    Characteristics: high digestibility, no lactose, grainy, sweet and flavoursome without being spicy.
  • organic farming Parmigiano Reggiano

    The animals, raised in the pastures or in large barns, are fed on organically produced feed and are looked after in accordance with the principles of homeopathic medicine.
    Organic milk is processed with natural rennet and has absolutely no added preservatives whatsoever.