Parmigiano Reggiano (PDO)

WHAT IS Parmigiano Reggiano PDO?

Produced exclusively by raw milk from cattle grazing on the local grasslands and hillsides of northern Italy, Parmigiano Reggiano is a hard cheese praised for its unparalleled natural umami flavour. Unrelentingly intricate in taste, it opens with tones of roasted almonds and dashes of brown butter, followed by a sharp and salty aftertaste to finish. Caressing your palate in a mellow sensation, it instantly draws you nearer with its complex flavours and textures.

Exemplifying simplicity, while still offering a great variety of flavour and aroma, Parmigiano Reggiano simply stands above the rest.

How Parmesan is made

The art of making Parmigiano Reggiano is one of tradition and feel, making each wheel of Parmigiano Reggiano a testament to pure artisanship and skill. 

Raw milk, poured down traditional copper vats, is blended with a complex of enzymes known as rennet that help develop the milk. Temperature is kept at 55° Celsius, eventually producing a firm curd that is then cut to size and placed in wheel-shaped moulds. Before being stored to age, the curd is sat in brine for two weeks, halting the process of lactose being converted to lactic acid. The wheels are then arranged on wooden shelves, where workers carefully tend them every ten days. Finally, after a minimum of one year of aging, the smooth curd has turned solid and granular, producing a perfect wheel of Parmigiano Reggiano.