Emilia-Romagna · 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.
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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Parmigiano-Reggiano's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Parmigiano-Reggiano.
29 pairings across 8 categories.
Wine
Spirits
Where to find it
Cheese counters.
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