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26 EUROS PER KILOGRAM - FREE SHIPPING WORLDWIDE - (click to buy/add 1 Kg) European Union 1-4 days** Other destinations 3-9 days** **days counted after expedition day  
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DETAILS:
PARMIGIANO-REGGIANO (a.k.a. Parmesan Cheese) is a hard texture cheese, fine grained and baked, ready to eat immediately fresh or after slow ageing (from 3 to 20 months). It's produced from the milk of cows which are milked twice a day. After resting and the removal of some of the cream by a natural skimming process, the milk is ready to be transformed into cheese. The mature cheese obtained from this process is universally recognised as one of the finest expressions of Italian cuisine.
This product has won many awards at European Union level, as well an officially brand Limited Production, Recognized and Controlled Origin, Origin Protection Policy and Guaranteed Quality Name. Cows feeding rules, farmers structure rules, operating proceedings rules, ensure the quality of this cheese.
Parmigiano-Reggiano cheese is as natural a food as can be found anywhere in the civilised world. Its development involves nothing more contrived than effort and ingenuity of craftsmen: the cheesemaker's art has no need to add to its raw material any chemical ingredient, or to resort to the use of modern machinery. No anti-fermentative agents are added to the high quality milk, which is used in its pristine state; sweet and fresh from the cow. And the rennet, too, is a natural product (from the stomach of nursing calves). All that follows is the action of the heat and the artisan's ancient skills. Equally important, however, is the fact that the ageing process itself follows the laws of nature exactly. No foreign substances or artificial manipulations of temperature or humidity intervene, either to speed up or to curb the process. Even the marking is done without inks or colouring substances: the repeated wording is imprinted on the sides by the sheer pressure of the matrix on the cheese during its formative stages, and the oval mark certifying its origin is branded with fire.
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 Every PARMIGIANO-REGGIANO cheese is a miniature storehouse of concentrated nutriment. One kilogramme represents sixteen litres of high quality milk produced in the "zona tipica". It is exceptionally rich in proteins, lipids, calcium and phosphorus. Milk is, of course, in itself a readily digestible food, owing to the fact that its composition includes substances which help the system to absorb the nutrients it contains. This high-powered body-builder is moreover a live food; it functions as an improving biochemical unit within which assimilative agents develop simultaneously with the nutrients they introduce so kindly into even the most delicate of systems. The refining is entirely spontaneous. No special ingredient or artificial manipulation of temperature is allowed to interfere with nature's process. This is one of the secrets of Parmigiano-Reggiano's three vital characteristics: conservation of an extremely high food potential, inimitable flavour and easy digestibility. Extensive research has been conducted to determine the nutritive content of Parmigiano-Reggiano.
Proteins account for 36.14 percent, a higher figure than that of any other type of cheese. The lipid content is also substantial, although not excessive (28.3%), and the calcium content is extremely high (1.30%), as is that of phosphorous (0.7%). Parmigiano-Reggiano also has a well balanced range of vitamins. The caloric value is 392 calories for 100 grammes. In short, Parmigiano-Reggiano has an extremely high content of body building proteins and high quality fats, plus an unusual concentration of vitamins and mineral salts.
May we recapitulate: It is a regional speciality of the "zona tipica"(typic zone) area, a territorial unit that is controlled and protected comprising the provinces of Parma, Reggio Emilia, on the right bank of the Po river and on the left bank of the Reno river. The nature of the country, its agricultural and cattlebreeding traditions, form an ideal environmental unit, exclusive to that zone, from which the special qualities of the milk (needing a high content of casein for Parmigiano-Reggiano production) are derived. The methods used are constant and conditioned by loyalty to a recorded standard of craftsmanship which has been handed down through seven centuries. The maturing process, which is allowed to follow its spontaneous course for 12 to 24 months or more. The legal guarantee and the control exercised over production by the Parmigiano-Reggiano cheese Consorzio (by government decree), upon whom that responsibility devolves. All this serves to ensure that no Parmigiano-Reggiano cheese could possibly be counterfeit.
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| This first choice handmade biological natural certified cheese is the TRUE and ONLY ONE recognized Parmigiano(Parmesan), from the original (certified by European Union) production zone, between the province of Parma and Reggio Emilia, in the Enza river's valley (Italy). Beware of the imitation like Grana, TrentinParmesan or generic Parmesan or other products who cannot show these certifications. It is at this stage that the real difference between Parmigiano-Reggiano and other cheeses appears. The imitations so often lumped together under the generic term " parmesan " are industrial, mass products turned out in vast mechanised plants using technical processes which cut production costs at the expense, as every gourmet knows, of the "heart" and flavours which only the artisan's respectful handling and nature's patient maturing can guarantee. A first class raw material calls for first class methods. |
| The milk obtained exclusively in the territory of Parma, Reggio Emilia, Modena and part of Bologna and Mantova is a regional speciality to the genesis of which soil, climate, fodder-vegetation, cattle-rearing traditions, and other factors less easy to categorize, have contributed with especially happy results. A masterpiece of cheesemaking can be produced only through the operation of small, rural cheese dairies, where the farmers can deliver their product straight after milking and in a homogeneous condition. The producers of Parmigiano-Reggiano are reconciled to the fact that this means that economic considerations must in part be sacrificed to the excellence of the product. The milk is of course subjected to modern hygienic control, but the role of science goes no further. Tested but unspoiled, the milk is used with its natural flora intact. No foreign bodies (i.e. anti-fermentatives, etc.) are added. Parmigiano-Reggiano is a "Whole Food", of a flavour that is unmistakably "old world". |
| This PARMIGIANO-REGGIANO cheese is the most eaten as well used in almost every italian cusine delight, from Pesto to Spaghetti, from Lasagne to Maccheroni, in every region of Italy is a Must.Parmigiano-Reggiano is UNIQUE: this definition has been stressed at the outset, where we defined its meaning by showing that no other cheese can point to such a venerable history, culture, and tradition, with the record of enduring demand this implies. The unique quality of Parmigiano-Reggiano extends to the methods by which it is made, to the long, slow maturing, strangely appropriate to so historic a delicacy; to the extraordinarily concentrated food value, to the old-world flavour and other remarkable traits which enable us to call Parmigiano-Reggiano the only cheese of its kind in the world, because it's a masterpiece of nature which never ceases to amaze. |