Hill-produced Parmigiano Reggiano PDO, for grating, shaving or eating in chunks, depending on the ageing chosen.
It is made in Emilia-Romagna, in a hill dairy, from raw milk, rennet and salt, with no additives. Its grainy paste breaks into shards and carries crystals that increase with age.
Mild and milky at 12 months, it gains structure at 18 months, becomes more mineral at 24 months and very long-lasting at 36 months.
The younger ageings are grated over pasta and go into fillings. The older ones are served in chunks with pears, walnuts or balsamic vinegar.
Discover products linked to this product's region
Hill-produced Parmigiano Reggiano PDO, for grating, shaving or eating in chunks, depending on the ageing chosen.
