Parmigiano Reggiano DOP | Italy | Cow’s Milk | Hard, Aged Minimum 24 Months
250 gram wedge
The king of cheese, made under strict DOP rules in Emilia-Romagna. Raw cow’s milk, aged for at least two years, gives Parmigiano Reggiano its grainy crunch, explosive umami, and long, nutty finish. Salty, savoury, crystalline, and dry—but never dull. Slice it, grate it, or eat it like a snack.
250 gram wedge
The king of cheese, made under strict DOP rules in Emilia-Romagna. Raw cow’s milk, aged for at least two years, gives Parmigiano Reggiano its grainy crunch, explosive umami, and long, nutty finish. Salty, savoury, crystalline, and dry—but never dull. Slice it, grate it, or eat it like a snack.
250 gram wedge
The king of cheese, made under strict DOP rules in Emilia-Romagna. Raw cow’s milk, aged for at least two years, gives Parmigiano Reggiano its grainy crunch, explosive umami, and long, nutty finish. Salty, savoury, crystalline, and dry—but never dull. Slice it, grate it, or eat it like a snack.
Origin: Emilia-Romagna, Italy
Milk: Raw cow’s milk (from cows fed only local forage)
Style: Hard, cooked and pressed cheese
Aging: Minimum 12 months; typically sold at 24–36 months
Rind: Natural, hard, inedible but aromatic
Protected Status: DOP (Denominazione di Origine Protetta) – legally protected name and process
What It Is
Parmigiano Reggiano is not just a cheese—it’s a cultural artefact, legally defined and obsessively crafted. Produced only in specific provinces of northern Italy (Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua), it’s made from raw cow’s milk, partially skimmed, and aged for a minimum of 12 months, though 24–36 months is standard for full-flavour expression.
Each wheel is massive (around 38–40kg) and hand-stamped with its production details. The ageing process transforms the cheese from a supple, milky curd into a dense, crystalline matrix of glutamates, proteins, and aromatic compounds.
It’s a cheese of transformation—lactic, salty, sweet, savoury, and powerful in its restraint.
Taste and Texture
Texture: Hard, dry, and flaky with visible crystals (tyrosine, an amino acid formed during casein breakdown). Grainy yet melt-in-the-mouth.
Aroma: Straw, broth, roasted nuts, dry herbs, and aged milk
Flavour:
Explosive umami from high levels of free glutamate
Nutty, slightly sweet notes of browned butter, almond skin
Salty, clean, and long on the finish
No bitterness, no sharp edges—just depth
These qualities come from long proteolysis and lipolysis during ageing. The enzymes from milk and starter cultures, plus microbial activity in the natural rind, drive the breakdown of casein and fats into flavour compounds that concentrate over time.
Pairing Logic
Parmigiano Reggiano is a flavour bomb. Pairings should either highlight its umami and salt or offer contrast through fruit, acid, or sweetness.
Classic Pairings:
Lambrusco or Chianti: Regional reds with acid and tannin to cut fat
Amaro or aged balsamic vinegar: Bittersweet contrast, especially with older Parmigiano
Barolo or aged Nebbiolo: For Parmigiano over 36 months—equal intensity
Non-Alcoholic:
Cloudy apple juice or pear nectar – sweetness meets salt
Cold genmaicha or roasted barley tea – echo nutty, savoury notes
Honey lemon soda or kombucha with fig or grape – sweet-tart lift
Avoid: oaky whites (clash), sour beers (compete with umami), anything vinegary without sweetness.
Serving Suggestions
Bring to room temperature. Cut into small, irregular shards—not cubes or slices—to highlight its flaky, crystalline structure. Serve with:
Raw honey or aged balsamic
Fresh or dried figs, pears, or green apples
Prosciutto or bresaola
Walnuts or marcona almonds
Crusty bread or simple flatbreads
Beyond the board:
Grated over pasta, soup, or vegetables (never pre-grated—oxidation kills the flavour)
Shaved over beef carpaccio or rocket salad
Melted into risotto right before serving (mantecatura)
Blended into shortcrust or savoury biscuits for salty crunch
Storage
Wrap in cheese paper or baking paper, then store in an airtight container in the fridge. Do not use cling film—it suffocates and accelerates ammonia formation. Aged Parmigiano dries naturally—if the edge hardens, trim or grate it.
Shelf life: 4–6 weeks after cutting; entire wedges can last months. Rind is not eaten, but can be stored for cooking (see below).
Waste-Conscious Use
Simmer rinds in broth or soup for instant umami depth
Infuse in cream or milk for polenta, mash, or béchamel
Dry out and grind into powder for seasoning popcorn or veg
Add shards to breadcrumbs for a crust with punch
Parmigiano Reggiano is as close to indestructible as cheese gets. It deserves to be used in full.
This is the original hard cheese—the blueprint for hundreds that came after. If Gruyère is Alpine soul and Comté is woodland poetry, then Parmigiano Reggiano is cathedral stone: strong, aged, intricate, and enduring. Eat it with reverence—or, better, with your fingers.