Cheese story
What is Parmigiano Reggiano?
Italy’s iconic hard cheese, aged for depth, grain and savoury intensity.
Origin
Emilia-Romagna / Lombardy, Italy
Milk
cow
Board role
Hard / mature
Cheese profile
Country
Italy
Region
Emilia-Romagna / Lombardy
Milk type
cow
Texture
hard grating
Rind
natural
Ageing
12 to 36+ months
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: umami, nutty, savoury, crystalline
Origin, protection and character
Parmigiano Reggiano comes from Italy, especially Emilia-Romagna / Lombardy. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
12 to 36+ months
How to serve Parmigiano Reggiano
pasta, risotto, salads, cheese boards
Good food matches
Lambrusco
balsamic vinegar
pears
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
