Parmigiano Reggiano DOP 60 months

~200 g

¥ 2,860 ¥ 3,089 incl. tax

In stock

Parmigiano aged for 60 months is not normally commercially available in Italy, even less in Japan
Parmigiano Reggiano 60 months is one of the rarest cheeses in Japan as well as in Italy. If you have a bite, you will be welcomed by its spicy aroma, crumbly texture, a savory taste through its high glutamate content and a remarkable flavor, only possible thanks to the cheese’s 5 year aging process. This characteristic cheese shoud be tasted as a table cheese, pairing well with full bodied wines as well as passito wines or liqueur wines. Long aged Parmigiano sold in Japan is usually aged for 36 months, with the 60 aged varieties not normally commercially available in Italy, even less in Japan. We offer it at limited quantities. First come, first served!

Average nutritional values per 100 g
Kcal: 402
Fat: 30 g
Protein: 33 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.

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