Parmigiano Reggiano DOP 1kg

Name: Parmigiano Reggiano DOP 1kg
Price: 6000 JPY
Availability: InStock

~1000 g

¥ 6,000 ¥ 6,480 incl. tax

This Parmigiano-Reggiano, renowned as the "king of cheese", dates back to the Middle Ages and is recorded to have been made by monks in the 13th century. In 1928, the Parmigiano-Reggiano Society was established to protect traditions and recipes. It is a rule that a large pot, which can make one or two whole cheeses, should only be used once a day. Aging takes a minimum of 12 months, and the work of brushing and reversing during aging is performed once a week, at intervals as the aging progresses, and once every 15 to 20 days in the latter half of aging. Although the aging period is long, it is not spicy and the sweetness and rich flavor of milk is attractive. Our Parmigiano, has a dark straw-colored epidermis with a thickness of about 6 mm, and the dough is a light straw-colored fine granule.

cow

hard cheese

Emilia-Romagna

Average nutritional values per 100 g

Kcal:	392 Kcal
Protein:	33 g
Fat:	28 g
Salt:	1.6 g

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

Thanks to its heavy rainfall and blessed greenery and the plains of the Po river basin, Emilia-Romagna has long been a thriving dairy farm. Grana Padano and Parmigiano, which are the largest producers of Italian DOP cheese are representative of this region. Emilia-Romagna alone accounts for the majority of Italy’s total cheese production.