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Parmigiano Reggiano DOP 60 months - tip 500 g

Selezione MagnaParma

Availability: In stock


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A Parmesan cheese of great excellence! Matured for 60 months!
Strong taste but not too much, soft and pleasing to the palate it is an excellent high quality product that surprises for the delicate taste in spite of the long ageing.
After 60 months the Parmigiano Reggiano is very aged, the taste is more strong and intense and the notes of spices turn out definitely predominant. A great variety of flavours is recognizable in this cheese. The rich spicy character, with a prominent citrus taste and herbs aroma, is characteristic of its fragrant flavour, tasty but never hot.
The pale yellow colour derives from a long aging process, which leaves to this cheese a finely granular structure, with the typical breaking into flakes.
The milk and the flavours coming from the aging contribute to create a complex and elegant cheese, excellent when accompanied by the sweet notes of a watermelon mustard or by the soft acacia honey, and washed down with a good Pantelleria Passito. The combination of the strong taste of this cheese and  the sweetness of the liquorous Passito makes this experience exciting.

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!

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.

Nutritional values for 100g of Parmigiano-Reggiano
Water g 30.8 - Protein g 33 - Sodium Chloride g 1.36 - Fat g 28.4 - Calcium  mg 1160 - Phosphorus mg 680 - Sodium mg 650 - Potassium mg 100 - Magnesium mg 43 - Zinc 4 mg - Vitamin A 270 mcg - Vitamin B1 mcg34 - Vitamin B2 mcg 370 - Vitamin B6 mcg110 - Vitamin B12 mcg4.2 - Vitamin PP mcg55 - Choline mcg40 -  Biotin mcg 23 - Pantothenic Acid mcg 320

Additional Info

Additional Info

Manufacturer Selezione MagnaParma
Lactose free Yes
Eggs free Yes
Sugar free Yes
Soy free Yes
Place of origin Parma
Maturing 60 months
Weight/Volume About 500 g
Vacuum-packed Yes
Geographical indications P.D.O.

cow's milk, salt, rennet.

Matching Excellent when accompanied by the sweet notes of a watermelon mustard or by the soft acacia honey, and washed down with a good Pantelleria Passito.
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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