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The climbing of taste: special pack with 4 pieces of Parmigiano Reggiano PDO

Az. Agricola Bertinelli

Availability: Available on request


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The climbing of taste: a tasting of Bertinelli Parmigiano Reggiano with 4 different ageing times! A gift idea that is difficult to give up

"La Scalata del Gusto" : a gift box with wedges of Parmigiano Reggiano DOP (PDO) with four different ageing times, for lovers of the King of Cheeses.
Parmigiano Reggiano DOP (PDO) aged 24 months is crumbly and grainy and has hints of hay and notes of melted butter; that aged 30 months lets you perceive notes of dried fruit and spices on the palate. 36-month ageing gives it intensity of flavours, with a strong taste reminiscent of leather. Finally, we reach the top of taste: Parmigiano Reggiano DOP (PDO) stravecchio (extra mature), aged 48 months, with hints of leather and spices.

….What are you waiting for? Taste it!!

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 Az. Agricola Bertinelli
Place of origin Medesano (Parma)
Maturing 24-30-36-48 months
Weight/Volume 200 g x 4
Vacuum-packed Yes
Geographical indications P.D.O.
Ingredients Parmigiano Reggiano: cow’s milk, salt, rennet.
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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