Parmigiano Reggiano: how to choose and where to buy it

Come and discover how the inimitable sensory experience of Parmigiano Reggiano is born and tells its story over time. Discover why this cheese is important for a healthy and complete diet.
Close your eyes and imagine the aroma of freshly drained homemade tagliatelle placed on the plate. The meat ragù calling and embracing Parmigiano Reggiano to turn your first course into a storytelling experience.
This is Parmigiano Reggiano, a cheese that sparks memories and tells a tradition passed down from father to son. A passion expressed through ancient techniques refined over time to create the most beloved cheese in the world.

Where Parmigiano Reggiano Is Born

Parmigiano Reggiano still preserves the slow pace and dedication of a production process that combines love for the land with the passion of people for things made with care.
Born in the silence of Benedictine and Cistercian abbeys, this cheese is an Italian excellence envied around the world. Even Giovanni Boccaccio was impressed; so much so that in the Decameron, he writes about a mountain of "Parmigiano Reggiano" over which "macaroni and ravioli" flow. In the imaginary land of Bengodi, a transfiguration of a desire for abundance, Boccaccio represents the country of well-being and pleasure. He offers us valuable testimony of the ancient origin of such a beloved cheese.
Cradled between the Po and the Reno rivers, Parmigiano Reggiano is born in a territory bounded by the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. This is why we speak of a DOP (Protected Designation of Origin) cheese. Only cheese made in this land is worthy of the name. A small corner of the world where human needs have given rise to a tradition capable of crossing time and delighting the palates of entire generations.
The unique qualities of Parmigiano Reggiano are the result of a deep bond of respect and protection for the land.

Parmigiano Reggiano: Healthy and Delicious by Tradition

It is a fascinating journey and the story of how human passion merges with nature: the respect and love from which the unique qualities of the King of Cheeses are born.
In a protected and respected territory, the Master Cheesemakers are guardians and interpreters of the secrets of artisanal methods that preserve the unmatched qualities of Parmigiano Reggiano over time.
Strict regulations prohibit feeding the animals with silage and fermented feeds. Daily milk control guarantees the natural characteristics of this additive- and preservative-free cheese.
Every day, experience and sensitivity accompany the production of Parmigiano Reggiano. Gestures are tied to diverse tastes and aromas, creating a healthy, handcrafted product.

How Parmigiano Reggiano Is Made

The evening milk is left to rest in large vats where the cream rises to the surface and is destined for butter production. The skimmed milk is then combined with whole milk from the morning milking and poured into inverted bell-shaped copper vats. Calf rennet and whey starter, rich in natural lactic ferments, are added, and the milk coagulates in about 10 minutes. At this point, an ancient tool called the Spino is used to break the curd into tiny granules. After cooking at 55°C, the cheese granules sink to the bottom of the vat, forming a single mass. After about half an hour, the cheese mass is expertly removed by the cheesemaker. Cut in two and wrapped in cloths, the mass is placed in a mold that gives it its final shape.
Each wheel is marked with a unique progressive number using a special casein plate. In addition, a branded band provides all the details relating to the dairy's code, the year, and the month of production.
A little more patience and skilled gestures are needed: a bath in a solution of water and salt, and then the wheels rest on their long, slow aging journey.

Aging

Long rows of wheels, spread out on wooden boards, wait in the silence of the storage rooms. Time passes slowly, marked by the rhythm of the seasons.
The outer part of the cheese slowly dries, forming a natural, untreated rind that is edible. The minimum aging is 12 months, and only then can we say we have a wheel of Parmigiano Reggiano.

The Marking: A Crucial Moment for Parmigiano Reggiano

Now it's time to certify all the work done. Expert graders inspect each wheel, and those that pass the selection (expertise) are indelibly marked. Only the Consortium holds the marks for the DOP Parmigiano Reggiano, and it is responsible for classifying the three categories of this cheese:

First Category: Parmigiano Reggiano. A cheese with a compact texture. Suitable for long aging. Appreciated both for direct consumption and for culinary pairings. The wheels have the typical dotted inscription, the casein plate, and the fire-branded oval mark.
Second Category: Parmigiano Reggiano Mezzano. This cheese shows some slight defects in the texture or rind, but without altering the product's typical characteristics. Recommended for direct consumption, it differs from the first category by the parallel grooves marked on the wheel's side.
Third Category: Discard. This cheese has too many defects and is downgraded. The original marks are removed from the rind, and it cannot be considered DOP.

An additional selection is made on wheels already qualified as Parmigiano Reggiano with at least 18 months of aging. The chosen wheels bear the "EXTRA" or "EXPORT" mark, guaranteeing an additional indication of quality.

Aging Seals

Before diving into the different qualities of Parmigiano Reggiano, let’s explore how to identify the aging of the wheels. We’re already salivating, but to fully enjoy a conscious tasting experience, let's discover the meaning of the famous colored seals you can find on Parmigiano Reggiano wheels.

You’ve seen that after twelve months of aging, the Parmigiano Reggiano wheels are considered ready. However, the "king of cheeses" requires a long rest to offer its best. That’s why the seals were created. They identify the aging period and consequently the variations in flavors and aromas.

Lobster Seal: Over 18 months of aging. Flavor of milk, yogurt, or butter, with vegetal notes. Ideal cheese to be cut into cubes for an aperitif. Best enjoyed with a dry white wine.
Silver Seal: Over 22 months of aging. Sweet and savory flavor. Ideal with structured red wines. Excellent when paired with any kind of dried fruit, prunes, or figs.
Gold Seal: Over 30 months of aging (stravecchio). Strong flavor. Pairs well with both structured red wines and sweet white wines.

One Name: Many Great Qualities

It has one name, yet several varieties of Parmigiano Reggiano can arrive at your table.
Each variety is made with the same ingredients: salt, milk, and rennet, but the sensory experiences differ. The milk used, the aging period, and the type of animal feed create different nuances that further enrich the already fascinating story that Parmigiano Reggiano tells.

It's time to learn about the characteristics that change the flavors of this cheese. Are you ready?

Traditional Parmigiano Reggiano: It’s the classic Parmigiano Reggiano, made from the milk of Friesian cows raised in the lowlands, where the milk is also collected, and the cheese is made. Aged at least 12 months.
Red Cow Parmigiano Reggiano: Made from the milk of Reggiana Red cows, a native breed of northern Italy. The Red Cow Parmigiano Reggiano is only considered as such if the cows are fed grass, hay, and certified non-GMO feed. The cows must also be milked without any forced techniques. This milk contains a particular casein variant that gives the cheese better aging potential. Aged for a minimum of 24 months.
Mountain Parmigiano Reggiano: This Parmigiano is made in the dairies of the Emilian Apennines. It can be made from the milk of Friesian, Reggiana Brown, and Italian Alpine Brown cows. Compared to lowland Parmigiano, Mountain Parmigiano has a more intense straw-yellow color and a stronger flavor.
Alpine Brown Parmigiano Reggiano: This Parmigiano Reggiano is made exclusively from the milk of Italian Alpine Brown cows. This is a higher-quality milk than that of Friesian cows. It is rich in protein and other nutrients, ensuring better quality for Parmigiano Reggiano.
Organic Parmigiano Reggiano: This Parmigiano Reggiano is labeled BIO (organic) because the feed given to the dairy cows comes exclusively from organic farms.
Slow Food White Cow Parmigiano Reggiano: Made exclusively with the milk of the Bianca Modenese cow, this Parmigiano Reggiano is a Slow Food product. The Bianca Modenese breed was at risk of extinction due to being replaced by more productive breeds. The milk of Bianca Modenese has qualities that make it particularly suitable for producing Parmigiano Reggiano. For this reason, the Province of Modena, in collaboration with the Slow Food movement and the Provincial Breeders' Association, initiated a project to revive and protect this breed. Since 2005, production of Parmigiano Reggiano made exclusively from Bianca Modenese milk has resumed. Today, we can enjoy one of the most prized versions of this unmistakable cheese.

Parmigiano Reggiano Means Healthy Nutrition

Ideal for a balanced diet, Parmigiano Reggiano is a resource that combines flavor and health.
It’s a hard cheese made up of 30% water and 70% nutrients: rich in protein, vitamins, phosphorus, and calcium. This cheese is an ally for health and well-being. Suitable for children's diets, it promotes the health of adolescents and the elderly. Parmigiano Reggiano provides energy, making it particularly suitable for athletes.
The natural aging process and the presence of enzymes that modify casein make Parmigiano Reggiano easy to digest, even for people intolerant to cow’s milk proteins (note, however, that it must be aged for 30 months or more). It is lactose-free and lower in fat than most other cheeses, as it is made from partially skimmed milk.
Parmigiano Reggiano guarantees the right intake of calcium and is beneficial for bone and dental health. People who are lactose intolerant can eat this cheese (if well aged) because, during the cheese-making process, the lactobacilli rapidly ferment all the lactose present in the curd.

Parmigiano Reggiano: Tips and Pairings

Parmigiano Reggiano is a cheese capable of offering extraordinary taste experiences. It deserves to be treated and appreciated with love. Here are a few tips:

How to Cut Parmigiano Reggiano: Parmigiano Reggiano is not cut but opened. This is a true art necessary to preserve the cheese’s internal structure and granular texture. A special tool, the "almond knife," is used. This knife has a short, pointed blade with the classic almond shape, hence the name. One side is thinner to facilitate carving, while the other is thicker and acts as a wedge.
Use the knife’s tip to draw a line that divides the wheel in half, across the diameter of the two faces and continuing along the side. The rind is scored along this line, penetrating with the knife a few centimeters at a time. At the two endpoints of the diameter of one of the faces, and in the middle of the side, two almond knives are vigorously inserted. This way, the knives act as wedges, and the resulting force opens the Parmigiano Reggiano wheel into two halves. This procedure maintains the internal structure and natural granularity of the product.
For the subsequent portioning, follow the same method: create cheese pieces with the same proportions of paste and outer rind.
This cutting process requires experience and practice. While you might not often find yourself needing to open a whole wheel of cheese, now you know it’s not a task to be taken lightly.
How to Store Parmigiano Reggiano: The ability to last over time is a characteristic of Parmigiano Reggiano. If you buy vacuum-sealed portions, I recommend storing them in a refrigerated environment to preserve all their aromatic characteristics. The ideal temperature is between 4°C and 8°C. Ensure that the package is sealed and intact; in this way, it can last in the fridge for several months. When you remove Parmigiano Reggiano from the vacuum packaging, remember that it retains its organoleptic qualities if stored in a ventilated refrigerator with optimal humidity levels. Otherwise, it tends to dry out. Keep your precious cheese away from other foods, as the fatty part tends to absorb the smells in the fridge. The optimal solution would be to use a glass or plastic container, or you could wrap it in food-safe plastic wrap. For a younger cheese (up to 15 months of aging), the storage period is about 15 days; after that, it may develop mold. If the Parmigiano Reggiano is of classic aging, i.e., 24 months or more, it can be stored for about a month.
How to Pair Parmigiano Reggiano: Its unmistakable aroma makes Parmigiano Reggiano an indispensable ingredient in the kitchen, ideal for any dish in the Italian tradition. You can enjoy its unique flavor accompanied by bread and a drizzle of extra virgin olive oil, or as an aperitif with a good glass of wine. You can also pair it with jams or fresh fruit, and you will discover flavor explosions you won't be able to do without.
Excellent for enriching dishes. When grated, it adds flavor to pasta, rice, soups, but also vegetables and fresh salads.
Sublime as an ingredient in many recipes. Here are some simple tips from the Parmigiano Reggiano Consortium.
Parmigiano Reggiano as an Aperitif: To create an original and flavorful aperitif, pair 18/22-month-aged Parmigiano Reggiano with raw vegetables, such as celery and sweet cherry tomatoes. Discover how delicate its flavor is when paired with not-too-spicy fruit mustards, like kiwi, apricot, or melon. Serve with a glass of dry white wine.
With Soups and First Courses: 24-month-aged Parmigiano Reggiano pairs well with most first courses, soups, and veloutés, either grated or in flakes. Add the rind to minestrone and vegetable cream soups during cooking—you’ll taste the difference.
With Meat and Fish: Prepare amazing main courses by pairing thin flakes of 22 to 30-month-aged Parmigiano Reggiano with fish or meat carpaccio, or roast beef with arugula and a drizzle of extra virgin olive oil. The long aging pairs well with structured red wines.
With Vegetables: In the hot summer months, Parmigiano Reggiano is perfect for enhancing your salads, accompanied by a drop of extra virgin olive oil. It’s practically indispensable in savory pies, as well as in many traditional recipes. An example? Eggplant Parmigiana.
Parmigiano Reggiano with Fruit: The combination of 15 to 18-month-aged Parmigiano Reggiano and fresh seasonal fruit, such as apples, pears, grapes, and strawberries, is superb. Not to mention dried fruit, such as walnuts, hazelnuts, dried figs, and prunes.
Balsamic Vinegar: The sublime encounter of flavors between a 30-36-month-aged Parmigiano Reggiano flake and a few drops of Balsamic Vinegar of Modena deserves special mention. Try it!

A special mention goes to Red Cow Parmigiano Reggiano. A particularly prized variety with a delicate flavor, it is ideal in all dishes where you want your cheese to be the absolute star, such as in the fillings for tortelli and ravioli. In the Emilia tradition, a soup was created that bears its name: Red Cow Parmigiano Soup.
Serve it as a standalone dish accompanied by cold cuts, jams, and fruit mustards. Your guests will love it. This Parmigiano pairs perfectly with both structured red wines and sweet white wines.

Wine and Parmigiano Reggiano

Parmigiano Reggiano pairs and shines with various types of wine depending on the stage of aging. Before deciding which wine to choose, you should know how you will use this cheese. Decide whether to consume it alone in flakes or cubes, or grated as a topping for other dishes.

White wines like Franciacorta are perfect when enjoying Parmigiano in flakes, perhaps as an aperitif, but also when grated over first courses and soups.
For second courses or carpaccio of fish or meat, where Parmigiano accompanies in thin flakes, the preferred wines are well-structured reds like Barbera.
In general, depending on when the cheese is consumed, we recommend fruity white wines, sparkling red wines, like Lambrusco, or full-bodied red wines.

Where to Buy Parmigiano Reggiano Online

Parmigiano Reggiano is a cheese capable of sweeping you away with its intense flavor and light spirit. It pairs with any occasion where you want to amaze your guests with a sensory experience of natural and engaging aromas and flavors.
What are you waiting for? Discover the varieties of Parmigiano Reggiano now available in our online store and treat your palate to a unique experience.

Sergio Albertini