Cheese Parmigiano Reggiano DOP 24 months is a well-known Italian cheese made from raw cow's milk produced in the Emilia-Romagna region (Italy) and considered one of the best cheeses in the world.

The characteristic that distinguishes Parmesan Reggiano is its prolonged aging, in this case of 24 months, which gives it both its firm texture and develops a balanced taste between sweet and salty, showing changes in texture (from crumbly to crystallized).

With a straw yellow color, flavors of nuts, dried fruits, and butter intertwine in every bite. In the mouth, it is a cheese with an intense, frank, and complex flavor with an expressive and characterful sensation.

History:

The origins of Parmigiano Reggiano DOP date back to the Middle Ages, thanks to the work of Benedictine and Cistercian monks in the Po Valley who reclaimed the pastures for cows to feed there.

The production areas of Parmigiano Reggiano DOP include the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno River, in the Emilia-Romagna region.

Did you know that each piece of Parmesan cheese carries the fire-branded seal? This logo was obtained by Bartolomeo Riva, treasurer of the Farnese family, around the year 1612.

Usage and pairing:

In addition to enjoying it alone or with other cheeses, Parmigiano Reggiano cheese is also used for grating over dry pasta, risottos, broths, soups, and traditional first courses such as beef, carpaccio, and roast beef.

Serve it in flakes or small pieces accompanied by figs, pears, or grapes, and nuts such as almonds or walnuts. Balsamic vinegar from Modena can also be added.

It is recommended to consume at room temperature.

Storage: Between 2º and 10º

Animal origin: Cow

Aging time: Aged

Type of milk: Raw