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Parmigiano Reggiano DOP 36 months-1kg

Olive Points: 298pts

Price £29.90


Weight: 1kg piece

Unpasteurised cow's milk

This mountain Parmesan cheese is artisanally produced at 1000m in the Appenines near Parma. Milk for the Parmesan is collected from open pasture grazing cows on local farms and every kilo of parmesan is produced with 14 litres of raw milk. Raw milk is simply unpasteurised and Parmigiano Reggiano cannot actually be called Parmigiano Reggiano if it is not made from it. The raw milk contributes to the complex, full flavour and aroma that makes Parmesan the King of Cheese!

Parmesan is a highly concentrated cheese and contains only 30% water and 70% nutrients. It is extremely rich in protein, vitamins and minerals. It is completely natural and easily digestible. As an incredibly nutritious cheese it is often recommended for babies, children, the elderly and also athletes! It's also considered an important component in your diet if you are trying to lose weight!

All DOP Parmesan must be aged for at least 12 months. Ours is matured for 36 months making it a deliciously nutty, crunchy cheese.


The DOP mark: As a DOP (PDO) 'Protected Denomination of Origin' cheese, our Parmesan has been guaranteed and certified by the Parmigiano Reggiano Consortium in Italy. This is the best guarantee of excellence in a European agri-food product. Production, processing and preparation of our cheese takes place exclusively in the Parmesan cheese DOP area of origin - any other Parmesan (and there are many, many copies) which does not have this mark is just cheese!


Serving suggestions

Parmesan is a very versatile hard cheese, excellent as a table cheese, often served with a good aged balsamic vinegar from Modena, truffle honey, pear mustard and fig jam. It also gives flavour to all of your recipes and is of course the cheese of choice to grate on pasta dishes. 

Goes well with full-bodied red wines such as Super Tuscan, Chianti as well as with Prosecco. 

Discover our tasty recipe for Savoury Pecorino and Parmesan Cheese Biscuits on the Vorrei blog.

How to store

Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. This Parmesan should keep for up to 2 months. Remember to remove from the fridge an hour or so before serving to bring up to room temperature..


Unpasteurised cow's milk, rennet, salt.

Our Producer - Castagna

With forty years of experience, the company despite maintaining ancient traditions, also focuses on quality and service, research and development to continually improve century old products.


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