All About Parmigiano Reggiano

Client: Giorgio’s Gourmet

Known as the ‘king of the cheeses’, Parmigiano Reggiano has been produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna for over 9 centuries!

Producers can be found in the plains, hills and mountains enclosed between the Po and the Rhine rivers. It is here that the unique qualities that characterize this beloved cheese begin to form. As the product and flavor is linked so deeply with the land and the geographical origin, a system of EU rules were brought into place to certify that shortcuts were not taken. 

First produced in the 1200’s in the local Benedictine monasteries, the consistent flavor of this popular cheese is due to the hard work and co-operation of the land, milk producer and cheese maker. The milk is produced by cows fed according to strict regulations that allow the use of grass grown only in the place of origin, together with natural animal feed.

It takes 3.7 gallons of this high quality milk to make just 2lb of Parmigiano Reggiano, and about 145 gallons of milk to make one wheel!

On the cheesemaker’s side, these methods of production have been passed down from generation to generation. The minimum maturing period for Parmigiano Reggiano is 12 months. Giorgio’s Gourmet DOP Reserva is matured for 30 months for a flavor and structure that will impress all. This cheese is dry, crystalline, and pleasantly crumbly. The flavor is strong and contains notes of dried fruits and spices. 

Parmigiano Reggiano is excellent, due to its strong flavor, with red wines. Cheese of this intensity is also perfect to season pasta and soups, alongside balsamic vinegar produced in the same region (Modena and Reggio Emilia) or with honey and mustards.