Considered the king of Italian cheeses, “Parmigiano Reggiano” or as we know it, “Parmesan cheese”, is the most famous product of Reggio Emilia and the surrounding area.

Its origins are ancient – it seems it may have been known by the Etruscans.


Some trace it to the hard cheeses the Romans transported to the port of Luni, while others associate it with the agricultural heyday of the 12th century.

Although the cheese took its name from the diocese of Parma, Enza Valley (between Parma and Reggio) is the cheese’s precise birthplace.

Boccaccio mentioned the cheese in the eighth day of his renowned Decameron, “In a town called Bengodi… there was a mountain made up completely of shaved Parmesan cheese.”

Today the famous cheese is known and loved the world over, shaved on meats and soups, and sprinkled on pastas.

Like Parmigiano Reggiano it is made from partly skimmed milk and has a relatively low fat content of between 25 - 28 % fat, and a correspondingly high calcium content - good for you as well as utterly delicious!

After salting the large wheels which weight between 24 and 40 kilos - by dipping them in brine over a 28 day period, the cheese is cured for a minimum of 12 months up t 3 years.
It is the more authentic cheese tu use when making the risottos and rice dishes or the melanzane alla parmigiana.

It is also an excvellentt cheese to eat on it own, at the end of a meal, and like Parmigiano Reggiano, it is best accompanied by a robust red wine or with aceto balsamico.

The Apennine hills and mountains, which produce excellent forage from uncontaminated pastureland and where livestock is raised in favourable environmental conditions, are the ideal place for the production of milk destined for Parmigiano-Reggiano cheese, which as far back as the Roman era was considered the "king of cheeses" for its characteristics and nutritional value.
Though livestock production has been revolutionised over the last fifteen years in the size of the farms and the use of modern technologies, the particular environmental, cultural, and traditional conditions have ensured that productivity has not been excessively increased to the detriment of quality.
But what is it that makes Parmigiano-Reggiano so special? Certainly its full flavour, never excessive and always pleasant even when aged.
Then there’s its excellent digestibility and large percentage of high quality protein, which make it particularly suitable for dietetic use.
Deeply rooted in the culinary culture of the Emilia-Romagna region (and now throughout Italy), Parmigiano-Reggiano is an indispensable ingredient of world-famous dishes such as tortellini, cappelletti, ravioli, tortelloni, lasagne, etc.