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Produced by La Nuova Martignana - Modena
1 kg tips in vacuum pack.
The minimum purchase order quantity for the product is 1
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Parmigiano-Reggiano (also known as Parmesan cheese) is a typical product of Made in Italy.
Parmigiano-Reggiano has been guaranteed for over seventy years by the Consortium and, above all, has been loved for over nine centuries for its excellent and inimitable flavour.
Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
This is the area hosting four thousand farms where the cattle are fed on locally grown forage.
From these deep roots in a protected and respected environment, come the unique qualities, which characterize the “king of cheeses”.
The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds.
Each cheese is given a unique, progressive number using a casein plate and this number remains with it just like an identity card.
After a few hours, a special marking band engraves the month and year of production onto the cheese, as well as its cheese dairy registration number and the unmistakable dotted inscriptions around the complete circumference of the cheese wheel, which is then, after a few days, immersed in a water and salt-saturated solution.
It is a process of salting by absorption which, within less than a month, closes the production cycle and opens the not less fascinating cycle of maturation.
The experts of the Consortium examine each cheese one by one.
After the Control Body’s inspection, a mark is fire-branded onto the individual cheeses which meet the requirements of the Protected Designation of Origin.
All identifying marks and the dotted inscriptions are removed from any cheeses which do not meet the PDO requirements.
It is one of the most crucial moments for the cheese makers and also one of the most important for the consumers: the moment of selection and the granting of a certificate of absolute guarantee for the product.
How to preserve it
The ideal storage temperature should never exceeds 10°C.
If the vacuum is intact, the cheese can be kept in the refrigerator for 6 months. Once opened, it can be kept for about 1 month. Wrapped it in food grade paper, in a dry cloth, in a linen bag or in a glasses container. Remember to clean often the crust to prevent the formation of mould.