Parmigiano Reggiano / Parmesan Cheese

Parmesan Cheese or Parmigiano Reggiano

"A mountain of grated Parmesan, on which macaroni and ravioli were rolled".

It is certainly no coincidence that Boccaccio, in the Middle Ages, already mentioned Parmigiano Reggiano in the Decameron, one of the most famous works of Italian literature. It is in fact the "King of cheeses", that cheese that has always been the undisputed symbol of the quality and good taste that characterize Made in Italy. Especially, Parmesan Cheese is name after its producing areas, such as the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena, all in Emilia-Romagna area; and the part of Mantua, Lombardy, on the right/south bank of the Po. learn more ...


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... Parmigiano Reggiano is a long-aged cheese - minimum 12 months - derived from cow's milk, calf rennet and a pinch of salt. It is made up of 30% water and 70% nutrients and takes on sweeter or spicier flavours and aftertaste depending on the type of seasoning and cow from which it comes.

The production process is long and consists of several steps: first, the milk from the morning and the previous evening is poured into copper cauldrons and milk coagulation occurs. The curd is then broken up into tiny granules, cooked at 55 ° C and at the end of cooking they fall to the bottom of the boiler forming a single mass. After about fifty minutes the cheese mass is extracted, cut in two parts and wrapped in a linen cloth. The last step consists in depositing the cheese in a mold that will give it its final shape, ready to be enjoyed.

When can you enjoy Parmigiano Reggiano? This type of cheese goes perfectly with any dish. You will appreciate it grated in pasta, rice and soup or as an appetizer to accompany Spritz or a cocktail during an aperitif. In addition, it can become the flagship of salads and cutting boards. Without forgetting the fact that he is often a guest of honour at weddings: the shape of Parmigiano Reggiano, with the flakes inside, is one of the key elements of the Italian wedding ... and beyond.

For 25 years, ParmaShop has been bringing together a vast selection of Parmigiano Reggiano shapes in its online catalogue, which you can buy in 1kg tips, half-shapes or whole shapes, and related accessories (graters, cheese and knives). They mostly come from small dairies at the foot of the Apennines, recognized and awarded several times at important events. Here are some types of Parmigiano Reggiano that you can find on ParmaShop:

Parmigiano Reggiano Bonat, awarded as the Best Parmigiano Reggiano at Cibus 2012 by the International School of Italian Cuisine (ALMA);

"Extra" Parmigiano Reggiano from hill, aged 24 months, with a perfect balance between sweet and tasty;

Parmigiano Reggiano from hill, aged 36 months, with a strong flavour with notes of spices and dried fruit;

"Extra" Mountain Parmigiano Reggiano, aged 24 months, rich in essences capable of giving the cheese the typical aromas of the mountain;

Parmigiano Reggiano Vacche Rosse Red Cows, of ancient origins and aged 2/4 years, produced by the cows of the Reggio Emilia breed, almost extinct;

Parmigiano Reggiano from organic farming, worked with natural rennet and without the addition of preservatives.

Not sure which type of Parmigiano Reggiano is right for you? Contact ParmaShop's assistance service: our team will be at your disposal to guide you on a journey with the flavour of ... Parmigiano Reggiano.