Parmigiano-Reggiano takes its name from the Italian provinces of Parma and Reggio Emilia, where it is exclusively produced.

Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO), ensuring they are only made in these regions under strict Italian and European regulations.

Known as the "king of cheeses" and a "practically perfect food," Parmesan boasts a rich legacy.

This Parmigiano-Reggiano is crafted by Latteria Nuova Mandrio, a cooperative established in 1948 by farmers in the Correggio area. The company is a proud member of the Consorzio del Formaggio Parmigiano-Reggiano, which oversees production standards for all Parmigiano factories.

The flavor and aroma of Parmigiano Reggiano evolve with aging, making it incredibly versatile. It pairs beautifully with fresh fruit, robust wines, craft beers, or jams. Additionally, with proteins making up at least 32% of its energy value and a wealth of essential amino acids, it’s a great choice for athletes seeking a nutritious boost.

Parmigiano aged 24 months has reached the optimum degree of ripeness to be tasted.

It has a harder texture and a more intense flavor compared to the 12-month version.

Its color will be slightly darker than the younger one. We notice a more intense nutty and fruity aroma, the texture is harder and crumbly, but it quickly melts in your mouth. We taste the deep, nutty flavor with a slightly sweet and salty taste.

How to store

Once purchased, it is advisable to store it in the refrigerator to keep all its aromatic characteristics and ensure an optimal preservation of the product.

Vacuum-packed Parmigiano Reggiano can be stored in the refrigerator at a temperature ranging from 4 to 8°C for up to 6 months. It is important to make sure that the package is sealed and tight, and not exposed to the air.

It is reccomended to open it one day before the use for oxygenation and after that, keep the cheese in the special paper marked Parmigiano-Reggiano which is present in the box you receive. This way you can keep the cheese for one month in the fridge.