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Organic Parmigiano Reggiano PDO 24 months - tip 300 g

Montanari e Gruzza Spa

Availability: In stock


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It was born from the ideal of balance between man and nature, from the respect for the earth and the beings living on it and from the enormous gratitude that bonds us to our land. The cows live free and serene, they are fed only with natural foodstuffs, free from GMOs and are cared for with homeopathic criteria. All the land of the organic farms is controlled with natural principles, without the use of chemicals. The Parmigiano Reggiano from organic farming that we are offering you has all the qualities of the best Parmigiano Reggiano. A Parmesan cheese with a pale yellow colour and a grainy and crumbly paste. The flavour is tasty, with hints of spices and dried fruit. It keeps its sweetness without having a slightly sour or spicy aftertaste.

Worldwide known as the "King of Cheeses" it's recommended for the daily diet of all people. It is one of the few foods all naturally made, without any additives! Only milk, rennet and a little salt!

Unbeatable when it is grated on pasta, rice and soups, even the rind can be added to soups and cream of vegetable soups;  It’s excellent in slivers on meat or fish carpaccios, or on roast beef with a drizzle of extra-virgin olive oil , it's great eaten alone or with dried fruit, walnuts, hazelnuts, dried figs, prunes and honey.To delight the most discerning palates it is delicious with the balsamic vinegar.

Parmigiano-Reggiano is the only cheese that can withstand, with no added additives, a long maturing that enhance its organoleptic qualities. Calcium, phosphorus and amino acids are the main nutrients:  they are easily digested and therefore they are recommended in everyone’s diet, from childhood to old age.
Parmigiano-Reggiano is also ideal for people with lactose intolerance. The lactose is transformed into lactic acid at the very beginning of the maturation process as part of the process of lowering the acidity level of the cheese as a whole, this being an essentially part of the production process. The above findings have been backed up by laboratory experiments that have confirmed the parameters of concentrated lactose at between 0 and 0.39 mg/100g equivalent to 0.1 mg/100kcal. As a consequence Parmigiano-Reggiano can without any doubt be considered a lactose free food. (Source: Parmigiano Reggiano Safeguarding Consortium)

History.  The “King of cheeses” has ancient origins: it was first made several hundred years ago at  the Benedictine and Cistercian monasteries in the area between the Po river and the Apennine mountains. The monks had much cattle, necessary to produce this wonderful cheese (sixteen litres of milk are used to make 1 Kilo of Parmigiano-Reggiano). 

How it’s made. Parmigiano-Reggiano cheese is still produced as eight centuries ago with natural craft method. The dairies use the perfectly healthy milk of cows which are mainly fed with fodder grown in the area of origin, which includes the provinces of Parma, Reggio Emilia, Modena, Bologna (left of the Reno river) and Mantua (south of the Po river). The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds. The whole milk from the morning milking is added to the skimmed milk from the night before, and then is poured into the typical bell-shaped copper cauldrons.
The calf rennet and the fermented whey, rich in natural lactic ferments, curdle the milk in a few minutes. After being broken down into minuscule granules using a traditional tool called “spino”, the curd is cooked at a temperature of 55 degrees centigrade. The cheese mass that sinks to the bottom is removed after about 30 minutes, cut into two parts and wrapped in a typical cloth, and then it is put into a "fascera", a mould which will give it its final shape. A casein plate with a unique, progressive number is put on each cheese, in this way we can know the origin of each wheel of cheese. The cheese is then immersed in a water and salt-saturated solution for about a month. 
The cheese wheels  are placed on wooden tables for a natural drying and maturing. Outside the cheese dries forming a natural rind without being treated in any way and therefore remaining perfectly edible.
A casein plate with a unique, progressive number is put on each cheese, in this way we can know the origin of each wheel of cheese. 
After twelve months the experts of the Safeguarding Consortium  examine each cheese one by one to verify if  they meet the PDO requirements.

Guarantees. Parmigiano-Reggiano production is regulated and controlled by law by the Consortium of Parmigiano-Reggiano. Raw milk, no additives, natural lactic ferments, minimum 12 months of aging process: these are the basic elements to meet the PDO requirements (Protected Designation of Origin recognized by the European Union). A mark is fire-branded onto the individual cheeses: this is the moment of selection and the granting of a certificate of absolute guarantee for the product.

Average nutritional values contained in 100 g of Organic Parmigiano Reggiano
Moisture g 31 • Total protein g 33,0 • Carbohydrate g 0,0 • Fat g 28,4 • Vitamin A μg 270 • Riboflavin μg 370 • Vitamin B12 μg 4,2 • Biotin μg 23 • Calcium mg 1160 • Phosphorus mg 678 • Zinc mg 4,0 • Energy value kcal 392

Additional Info

Additional Info

Manufacturer Montanari e Gruzza Spa
Lactose free Yes
Eggs free Yes
Sugar free Yes
Soy free Yes
Place of origin Reggio Emilia
Maturing 24 months
Weight/Volume About 300g.
Vacuum-packed Yes
Geographical indications P.D.O.

cow's milk, salt, rennet.

Matching Full-bodied red wine and sparkling white wine. Unbeatable when it is grated on pasta, rice and soups, even the rind can be added to soups and cream of vegetable soups, it’s excellent as main ingredient for stuffed pasta as anolini, cappelletti, ravioli and tortelli.To delight the most discerning palates it is delicious with cured pork meats, jams and mustard fruit that enhance its intense and persistent flavour.
How to preserve it

In the refrigerator for some months. Once opened keep it in the refrigerator for some weeks, wrapped in a cloth and closed in a plastic bag.

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