Parmigiano Reggiano P.D.O. 30 months

The king of Italian cheeses, an icon of fine food and cooking. Matured for 30 months to enhance the flavor and make it even easier to digest.
PRU - Parmigiano Reggiano Cheese Pdo
Our Parmigiano Reggiano P.D.O. has been made in the same traditional way for over nine centuries, using the same skillful gestures day in day out to bring you the king of Italian cheeses, with a deliciously natural flavor. Aged for 30 months so it is even richer in nutritional elements, with a crumbly, grainy texture and a richer, more complex flavor.
Milk, salt, rennet. Lactose free
Contains milk.

Parmigiano Reggiano P.D.O. 30 months

The king of Italian cheeses, an icon of fine food and cooking. Matured for 30 months to enhance the flavor and make it even easier to digest.
Size: 1 Wedge - 1 LB

Price per pack
$19.90 $17.90
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Our Parmigiano Reggiano P.D.O. has been made in the same traditional way for over nine centuries, using the same skillful gestures day in day out to bring you the king of Italian cheeses, with a deliciously natural flavor. Aged for 30 months so it is even richer in nutritional elements, with a crumbly, grainy texture and a richer, more complex flavor.
Milk, salt, rennet. Lactose free
Contains milk.
Character
Sophisticated and exquisite
Pairings
Perfect as a snack, or to enrich your recipes
48V

Particular features and aromas

The 30-month aging process gives our Parmigiano Reggiano unique organoleptic and nutritional characteristics.
APPEARANCE OF THE RIND: Hard and smooth. Golden yellow color. Untreated and thus completely natural
TEXTURE OF THE PASTE: perfectly elastic to the touch, the paste is made grainy and crumbly thanks to the long, perfect aging process
COLOR OF THE PASTE: Straw-yellow, deepening in intensity as the cheese ages. The white dots (known as tyrosine crystals) are indicative of how long the cheese has been aged fo
AROMA AND FLAVOR: the 30-month aging process gives the cheese a more intense, balanced flavor, with distinctly perceptible hints of nuts and spices.

Why 30 months?

To receive the name Parmigiano Reggiano, the minimum aging period is 12 months, but expert tappers say it should be aged for two summers: the enzymatic processes that change the paste are more intense in hot weather

Production area and cows' diet

The link between Parmigiano Reggiano and its production area is essential. It is made today in the same area as nine centuries ago, with the same ingredients: the milk is produced and the cheese made exclusively in the provinces of Mantua (to the right of the Po), Parma, Reggio Emilia, Modena, and Bologna (to the left of the Reno). The cows' diet is also based on fresh local fodder, without the use of silage, so the cheese can be preserved exclusively using the traditional drying method.

Parmigiano Reggiano P.D.O. 30 months

Ideal at any time of day, not just to enrich your recipes

Get inspired

Try it:
- as a snack, on its own or simply accompanied by a slice of bread
- along with our Crema di Frutta Spreads, Honey or Balsamic Vinegar Cream
- with fresh fruit
- grated or in slivers to enrich your recipes
- to add flavor and aroma to Pasta, Risotto or our Vegetable Soup from Liguria
- to accompany fresh salads and vegetable.

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