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The 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 24 months, which gives it its firm texture as well as a balanced taste between sweet and salty and shows texture changes (from crumbly to crystallized).

With a straw yellow color, flavors of nuts, dried fruits, and butter intertwine in each 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 from the Po Valley who recovered pastures for cows to graze on.

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 bears the fire-branded seal? This logo was obtained by Bartolomeo Riva, treasurer of the Farnese family, around 1612.

Usage and pairing:

In addition to enjoying it alone or with other cheeses, Parmigiano Reggiano cheese is also used for grating over dry pastas, 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. It can also be drizzled with balsamic vinegar from Modena.

It is recommended to consume at room temperature.

Storage: Between 2º and 10º

Animal origin: Cow

Ripening time: Aged

Type of milk: Raw