Emilia-Romagna / Lombardy · Italy
Parmigiano-Reggiano.
Crystalline shards crunch between your teeth, releasing waves of umami depth—browned butter and broth mingling with unexpected tropical brightness, hints of pineapple cutting through savory richness. The aroma carries whispers of sweet grass and caramel. This is a cheese that tastes ancient and alive at once, its complexity deepening with age, each bite revealing new layers of nuttiness, salt, and stone-ground intensity.
Origin
44.7°N · 11.0°E
The story
How it's made.
Why it tastes that way.
Parmigiano-Reggiano's origins lie with Benedictine and Cistercian monks in the Po Valley who needed a long-lasting, highly nutritious cheese that could sustain their communities. Documentary evidence dates production to at least 1254. Each wheel weighs 35–40 kg, requires approximately 550 liters of milk, and is branded with its production date and producer code.
The Consorzio del Formaggio Parmigiano-Reggiano has overseen quality since 1934 and gained EU PDO protection in 1996. Casein number plaques allow every wheel to be traced. The youngest grade 'Parmigiano Reggiano' is aged 12 months; 'Vecchio' 18–24 months; 'Stravecchio' over 30 months.
Production · spec
- Milk
- Cow · raw
- Family
- Hard
- Rind
- natural
- Age
- 12–48 mo
- Protected
- PDO · since 1996
- Intensity
- 4 / 5
- Texture
- hard, granular, crystalline
Tasting profile
What it tastes like.
These bars are a visual read of Parmigiano-Reggiano's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for hard cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 30–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Use a sturdy knife, or break it into craggy chunks with a spike — shards and shavings beat neat slices.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Parmigiano-Reggiano.
58 pairings across 7 categories.
Wine
Fruits & Jams
Where to find it
Cheese counters.
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Substitutes
No Parmigiano-Reggiano at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
