- Wedges of Parmesan and Parmigiano Reggiano cheese in front of outlines of the United States and Italy, on a green background.
- The milk used for Parmigiano Reggiano is raw milk thermized at 55°C. Parmigiano Reggiano is a PDO and there is no obligation to write “raw milk”.
- Everything you need to know about the different styles of Italian hard cheeses, including Parmesan, Parmigiano-Reggiano, Grana Padano, and Pecorino Romano.
- To comply with DOP guidelines, Parmigiano-Reggiano has to be made in one of two northern Italian regions: Emilia-Romagna, which is home to Parma...
- It has a minimum aging period of 12 months, but all Parmigiano Reggiano marked "EXPORT" requires a minimum aging period of 18 months.
- Controlled by Consorzio Parmigiano-Reggiano, a quasi-governmental/trade group, the cheese is aged, a minimum of 18-months to 3 years.
- Yaygın olarak taklit edildiği için, Parmigiano-Reggiano gittikçe daha fazla denetlenen bir ürün haline geldi ve 1955'te sertifikalı bir isim (marka adı ile aynı değil) oldu.
- Çok Uzun Zaman Önce… Efsaneye göre Parmigiano-Reggiano ilk olarak Orta Çağ'da, Reggio-Emilia'nın merkezindeki küçük bir kasaba olan Bibbiano'da üretildi.
- Parmigiano Reggiano is a stiff granular cheese which is originally produces in Italy and made from unpasteurised cow’s milk.
- While designated Parmigiano Reggiano cheese is aged a minimum of two years, you’ll find parmesan in the States only aged ten months.