Organic Parmigiano Reggiano 36 months 1kg
Unpasteurised cow's milk
Our new organic Parmigiano Reggiano DOP is a truly exceptional cheese. It has a wonderful strong flavour and a unique granular consistency thanks to the 36 month ageing process. It is produced by Teresa and her family on an organic farm in the Emilia Romagna region where the cows are treated with respect and roam freely and are fed only with hay and organic cereals. No herbicides or chemical fertilizers are used at any time.
This Parmigiano tastes incredible by itself, goes perfectly with balsamic vinegar and full-bodied red wines and is excellent in recipes that need notes of sharp flavour.
Guaranteed Cruelty Free
We are confident that our producers raise their cows with the utmost respect for their welfare.
The King of Cheeses - nutritious and healthy!
Known worldwide as the "King of Cheeses" Parmigiano Reggiano is recommended as an important element of our daily diet. It is one of the few foods all naturally made, without any additives! Only milk, rennet and a little salt.
It 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!
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 a minimum of 31 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!
Parmesan is a very versatile hard cheese, excellent as a table cheese with its full and delicate flavour. It is great eaten alone or served with a good aged balsamic vinegar from Modena, truffle honey, pear mustard, fig jam or fruits such as pears, apples, kiwi and nuts. It also gives flavour to all of your recipes and is of course unbeatable when grated on pasta dishes. Don't waste any part of your parmesan - even the rind can be added to soups and tomato sauces!
Enjoy it too as part of an aperitivo! Pair it with dry fresh whites or spumante (Pinot Grigio, Chardonnay, Prosecco for example), with medium bodied reds (Sangiovese, Barbera d’Alba, Morellino di Scansano, Falerno), and also more structured reds (Nobile di Montepulciano, Super Tuscan, Chianti, Amarone, Aglianico, Etna). It can also be enjoyed with our sweet Malmantico Vin Santo.
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.
Caseificio Bio Reggiani
Caseificio Bio Reggiani was started more than 30 years ago by Teresa and her husband with a barn and 5 cows! Today they have 1200 cows and their way of raising them has not changed. They are free in the stable, the bull does its job and is fed only with hay and cereals grown by the farm.
8 years ago, they decided to take another step forward and began producing organic milk. Then just 2 and a half years ago realising that they cultivated fodder, had cows and produced their own milk they also began to make cheese too. Today as well as the Parmigiano they also produce caciotta, butter, mozzarella and ricotta - all organic.
Teresa and her family now also recycle organic animal waste to produce light and hot water. They do not waste anything and make the most of every resource that they have. The farm is a supply chain "short” or "at zero km”. It means that all stages of production (from the cultivation of cow forage to the packaging of our products) take place within the farm and dairy.
Winners of World Cheese Award 2019-20 for their Parmigiano Reggiano