Parmigiano Reggiano Hard Cow's Milk Unpasteurized

Cheese experts and enthusiasts agree that Parmigiano Reggiano ranks high among the best cheeses in the world. According to the terms of the DOP certification, in order for a cheese to have the name Pamigiano Reggiano, the milking cows that made it must have grazed on both fresh grass and hay. The provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua are responsible for the production of Parmigiano Reggiano cheese, which is why the cheese bears the names of those provinces in its name.

In contrast to conventional Parmesan, which has a little bitter flavor, authentic Parmigiano Reggiano has a firm and grainy consistency, and its flavor is fruity as well as nutty. During the aging process, Parmigiano-Reggiano develops its signature granular structure; furthermore, when it is sliced into thin slices, the cheese becomes crumbly and soluble. Parmigiano-Reggiano consistently goes above and beyond expectations due to its savory flavor, ease of digestion, and extensive list of health advantages. Because it is manufactured without any additions, the product has a one-of-a-kind flavor, and the high concentration of proteins, vitamins, calcium, and mineral salts in it makes it suitable for people of all ages and in any circumstance. It is a ready source of energy that anybody can utilize.

Storage Instructions

It is best to store Parmigiano Reggiano in containers made of glass or plastic, or in food-grade plastic film that has been wrapped in plastic wrap. If it comes pre-sliced or in portions in vaccum packs, you’ll want to be sure to refrigerate it as soon as you get it home so that you may enjoy the freshest taste and get the most use out of it. Keep the temperature in the refrigerator between 4 and 8 degrees Celsius. Parmigiano Reggiano should never be frozen.

Due to the greater moisture content of Parmigiano Reggiano that has been aged for 12-18 months, the cheese can only be stored in the refrigerator for a maximum of 15 days once it has been opened or exposed. Parmigiano Reggiano that has been aged for at least twenty-four months, with storage limited to no more than one month.

It is not recommended to freeze Parmigiano Reggiano.