Deliciously authentic

With a story as unique as its taste, it’s not hard to see why Parmigiano Reggiano has become known as the ‘King of Cheese’

When you choose Parmigiano Reggiano, you’ll enjoy a cheese that’s both rich in flavour and history. For almost 1,000 years, Parmigiano Reggiano has been lovingly crafted in the same place, with the same passion and the same ingredients.

Using only local cows’ milk, this unmistakeable PDO (Protected Designation of Origin) cheese is produced solely in the provinces of Parma, Reggio Emilia, Modena and Mantua to the right of the river Po, and Bologna to the left of the river Reno, in northern Italy. What’s more, it’s made with just three ingredients, each one intrinsic to the inimitable taste and texture.

A healthier choice

Whether you grate it over your pastas and salads or enjoy it as part of your cheeseboard, there’s no denying Parmigiano Reggiano is a delicious addition to just about any meal, but the goodness doesn’t end there. Made with only milk, salt, and rennet, Parmigiano Reggiano is naturally lactose free with no additives or preservatives and it’s also a source of phosphorous and is rich in calcium. This makes it ideal for everyone, from children to the elderly.

Better still, the milk used to make this world-renowned cheese doesn’t undergo heat treatment, so it retains all the richness of the lactic ferments naturally present in it.

The one and only

If there’s one word that sums up Parmigiano Reggiano, it’s ‘authentic’. And to ensure this authenticity remains intact, to this day, the artisan farmers who make the cheese insist on using traditional practices only and follow strict cattle-feeding regulations to ensure the milk that’s produced is always of the highest quality.

Similarly, the cheesemakers avoid modern production methods, ascribing to traditional tools such as the spino (an ancient wooden stick used to break the curd), before moulding the cheese into its signature wheel shape. To achieve a wonderful depth of flavour, each wheel is then left to mature for a minimum of 12 months before being inspected by the Consortium, the protection body that certifies whether or not a wheel is worthy of being branded with the iconic Parmigiano Reggiano mark.