Shop Specialty Gourmet Imports (SGI) Distributor

Careful choice of raw material is an essential part of the productive technique of Parmigiano Reggiano. The milk must come from perfectly healthy cows fed exclusively on fodder from meadows with various grasses or an alfalfa. Environmental factors play a decisive role in history. Its very name points to the close relationship with the areas surrounding both Parma and Reggio Emilia. It is the cheese makers who have been able to preserve through the centuries a method of manufacture and curing which to this day, can still be defined as a farmhouse one. Evening and morning milk is used, the former being left to rest in small vats for the night, which drains it of most of the cream. From the time the milk gets to the dairy there is a lapse of twelve months. During this long period of time, each cheese receives personalized attention and aged between 1 and 3 years. Then its time for the cheese to be inspected; only absolutely perfect cheese from all points of view are marked by the Association. Quality control is performed by an expert with the aid of 2 simple tools the traditional hammer and cheese drill. The final judgment, however, is made by true sensory experience. The traditional mark, with the words “Parmigiano Reggiano” is branded all sides of the cheese, in order for even smaller pieces to be easily identified.

Recommended Use:

The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.