Parmigiano Reggiano minimum 22 months
¥ 1,800 ¥ 1,944 incl. tax
This renowned cheese, known as the king of all cheeses, has its origins back in the 13th Century, when a monk made it for the first time. In 1928 the Parmigiano Reggiano Consortium was founded. It is possible to make two molds out of one cauldron and it is allowed to use a cauldron only once a day. The ripening takes a minimum of 12 months and, during this process, the cheese is brushed and rolled over once every week. As the ripening continues the interval of time between the brushings becomes longer and, in the latter months of ripening, it is executed every 15-20 days. Although the ripening period is long, the taste is not spicy and you can feel the sweetness of the milk and the rich flavor spreading in your mouth. This cheese is delicious even with some Emilia Romagna balsamic vinegar.
Average nutritional values per 100 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.
¥ 900 incl. tax