Weight: 7 Ounces
Pronunciation: pahr-mee-DJAH-noh redge-JAH-no
Cheese type: Hard
Milk type: Raw Cow
Origin: Emilia Romagna, Italy
Aging: 24 months
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The real deal: Certified DOP Parmigiano Reggiano made in Italy. DOP, or PDO, stands for Protected Designation of Origin. It means that the production of the cheese is regulated, including where it's made, what the animals are fed, ingredients, production techniques, and aging. The Parmigiano Reggiano Consorzio is the regulating body in Italy that requires certain identifying marks on the cheese, like the PARMIGIANO REGGIANO dotted text on the rind, and these specific symbols on the wedge packaging, ensuring the cheese is true Parmigiano Reggiano:
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Careful sourcing: Parmigiano Reggiano we source cheese from a family of small artisan producers we know directly
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Top quality: We choose cheese based on flavor profile, artistry, and quality. 24M and 36M are Export Quality, meaning they receive extra quality testing at 18 months. We pay extra for this additional testing, after which they receive the coveted "Export" stamp that is branded into the rind.
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One-of-a-kind branding & packaging: Elevated, eye-catching branding with QR code on each wedge linking to product videos and information. Interior of paper wrap is full of additional information, including serving suggestions and tasting notes
##0## Made from 100% raw cow's milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano Reggiano is quite possibly Italy's most famous cheese. Sourced from a premium family of carefully selected farms based on quality, artistry, location, and flavor profile. All wheels are aged a minimum of 24 months and marked Export by the Consorzio to further ensure the quality. Parmigiano Reggiano is an iconic cheese and when you choose Mitica®, you are choosing the best in class.
Parmigiano Reggiano di Montagna means that the cheese can only be made and aged in the mountains (altitude of 600m+) of Parma and the surrounding regions. To receive the designation, 100% of the milk must come from farms in mountain areas, as well as 60% of the cows' feed. The wheels also must age at least one year in the mountains. This guarantees the quality of the cheese and preserves the uniqueness of these mountain areas
