Parmigiano Reggiano DOP 1/16 - 24 Months
- Pack
- Sold by the kg (approx. 2kg piece)
- Product code
- PARMI2
- Authentic Parmigiano Reggiano with DOP protection
- Produced exclusively in Emilia-Romagna, Northern Italy
- Matured 24 months for a sharp, savoury, nutty flavour
- Approx. 2kg wedge (1/16 wheel) format
- Hard, granular texture ideal for grating, shaving, and serving in chunks
- Perfect for finishing Italian dishes, risottos, pasta, salads, or with aged balsamic
Prices and ordering
We don’t show prices or take orders online. Call the office or email us and quote PARMI2, and we’ll give you a price and arrange delivery.
Monday to Friday, 8:30am to 5:30pm. Customers with an account manager can also order through them.Ask about this product
Description
Often referred to as “The King of Cheeses”, Parmigiano Reggiano is a traditional hard cow’s milk cheese produced in the Emilia-Romagna region of Northern Italy, specifically within the provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantova. Matured for a minimum of 24 months under strict DOP protection, it develops a bold, sharp, and deeply savoury flavour with a firm, granular texture. Ideal for grating over pasta, risottos, soups, or shaved into salads, and traditionally enjoyed in chunks alongside aged balsamic vinegar.
Luigi Pastro
Luigi Pastro sas was established in the 1920s in Selva del Montello. Born as a cheese factory producing local specialties, the company was later converted into a modern facility focused on the ageing, cutting and marketing of both national and foreign cheeses and cured meats. The company, registered in the Grana Padano Protection Consortium, is both authorized to perform the aging process and to package products. Moreover, it is also authorized to debone Parma ham, in order to satisfy the needs of customers. A third-generation family business, with therefore a long experience in the field, Luigi Pastro sas can rely nowadays on modern machineries which respect the strict health and hygiene rules required by European laws.
