Last Month

Facebook

Twitter

Mail

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.

Choose the size

Choose the package

$24.80

Shipping

Free Return

Secure Payment

OFTEN BOUGHT TOGETHER

Balsamic Vinegar of Modena

1 Bottle of 8.4 fl oz

$14.90 $10.40

Orange and Lemon Fruit Spread

2 Jars of 9.8 oz

$19.80 $15.80

Parmigiano Reggiano P.D.O. 30 months

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.

CHARACTER

Sophisticated and exquisite

PAIRINGS

Perfect as a snack, or to enrich your recipes

Ingredients

Milk, salt, rennet.
Contains: milk.

Keep refrigerated at 35°F - 46°F (+2°C/+8°C)

PARMIGIANO REGGIANO CHEESE P.D.O./LACTOSE FREE
Certified by control Body authorized by Ministero delle Politiche Agricole Alimentari e Forestali
Consortium authorization Parmigiano Reggiano No. 06/2012

We have selected the highest standard of excellence in parmigiano reggiano cheese in order to offer you a unique sensory experience. A product with an authentic flavor that comes from the close connection between territory, the wisdom of man and an ancient processing method dating back over 9 centuries. Made with heart and passion, this is italian perfection from days long past from which to be seduced.

AGED OVER 30 MONTHS

PRODUCT OF ITALY
1 LB (454g)

Fratelli Carli S.p.A. Società Benefit
Via Garessio, 11/13
18100 Imperia - Italy
Packed by Zanetti S.p.A.
Strada Pedemontana, 36
43124 Loc. Panocchia, Parma Italy

Nutrition Facts

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.

Particular features and aromas

Get inspired

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

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.