Parmigiano Reggiano is the best known and most commonly used cheese in Italy and elsewhere. It is a hard cheese made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna provinces, in the valleys, hills and mountains between the Po River and the Reno River. The milk sent for processing is constantly monitored to control quality and ensure the special features that make Parmigiano an entirely natural product, completely free of additives or preservatives. Parmigiano Reggiano is protected by a DOP (protected designation of origin): only cheese produced under the Consortium’s strict production rules obtain the Parmigiano Reggiano trademark. As it ages, this cheese acquires its typical crumbly structure and characteristic flaky texture, becoming more brittle and soluble. Indeed, what goes by the name of parmesan cheese outside this area is almost always an inferior imitation.

Easy to digest, highly nourishing and lactose free, Parmigiano Reggiano has the unique flavor of a product made without additives. Its concentration of protein, vitamins, calcium and minerals make it suitable for all ages and all uses. It can be found on the market at different ages: the 18-month cheese is soft and tender with herbal, floral and fruity notes and is excellent in appetizers and snacks. After 22 months, Parmigiano develops a stronger aroma in which a nutty fragrance joins that of fresh fruit. This seasoning is appropriate in more strongly flavored dishes like soups and risottos. A Parmigiano aged for 30 months has an even more pronounced taste and aroma and can be served on its own, with fruit jams, honey or a few drops of traditional balsamic vinegar from Modena.

Parmigiano Reggiano takes time to make, because all types need to age for at least 12 months. Parmigiano makes a delicious appetizer with walnuts or jams and honey. When grated, it is a perfect addition to risotto, an enhancement for soup or minestrone and a great topping for vegetables au gratin. An essential ingredient in recipes like lasagna, it is used in many sauces and meat mixtures when making meatballs and meatloaf. 

A vacuum-packed Parmigiano Reggiano cheese that is unopened keeps perfectly until the date printed on the package when refrigerated at a temperature between 40-45°F. After opening, it should be wrapped in a cloth and used in 15-20 days. If a little mold crops up on the surface, it can be removed with a knife.