Parmigiano Reggiano
A traditional Italian cheese with protected designation of origin, unique for its flavour and characteristics.
What is Parmigiano Reggiano
Parmigiano Reggiano is a PDO hard cheese with a long ageing period, made from raw, partially skimmed milk within a very specific area of origin in northern Italy.
Its identity does not depend only on the recipe, but on the link between territory, feed, cheesemaking method and ageing time.
More than a cheese, it is an expression of origin: a product that allows no shortcuts and whose personality is born from the combination of raw material, technique and patience.
A cheese with protected designation of origin
Parmigiano Reggiano is recognised as PDO, a designation that protects its name, origin and method of production.
Milk production, transformation, minimum ageing and packaging must all take place within the authorised area of origin, following a precise set of rules.
This area includes the provinces of Parma, Reggio Emilia and Modena, as well as part of Bologna and part of Mantua, within a territory historically linked to this PDO.
Parmigiano Reggiano PDO area of origin
The Parmigiano Reggiano Consortium is the body responsible for protecting, safeguarding and promoting this designation of origin.
Its work guarantees the authenticity of the product and the correct application of the rules that define its origin, production and identity.
Institutional campaign of the Parmigiano Reggiano Consortium (external link)
How it is made
Parmigiano Reggiano is made through a natural and rigorous process. The milk from the evening milking, after resting and losing part of its fat, is combined with the fresh milk from the morning milking.
From there, a precise transformation begins: coagulation, curd breaking, cooking, extraction of the mass, moulding, origin marking, brining and a long ageing period.
Unique characteristics
-
Naturally lactose free Thanks to its natural production and ageing process, Parmigiano Reggiano contains no lactose.
-
Ageing transforms its character
As it ages, it develops a more complex personality,
with deeper aromas, a more defined texture and a longer-lasting flavour.
-
Grainy and crumbly texture Its structure is firm yet brittle, with natural crystals and an irregular break that forms part of its identity.
- Rich nutritional value It is a natural source of protein, calcium and other valuable nutrients, highly appreciated both in cooking and nutrition.
- Versatile and elegant It can be served on its own, in flakes, grated or as an ingredient in fine cuisine, always preserving its character.
Which types we offer
At Chevalio, we understand Parmigiano Reggiano as a family of cheeses with distinct nuances. Ageing, environment, cow breed and the style of the dairy all influence the final result.
Classic Parmigiano Reggiano
The most recognisable expression of the PDO: balanced, clean and versatile, ideal for appreciating the purity of the product across different ageing stages.
Mountain Parmigiano Reggiano
Produced in high-altitude areas, with an identity strongly linked to the environment and to a production style that is often more limited.
Brown cow Parmigiano Reggiano
Made with milk from Brown cows, appreciated for the distinctive character it gives to the cheese.
Red cow Parmigiano Reggiano
One of the most distinctive expressions within the world of Parmigiano Reggiano, with a very marked identity.
Bianca Modenese Parmigiano Reggiano
A singular and more limited expression, linked to a historic breed that brings its own identity to the world of Parmigiano Reggiano.
Organic Parmigiano Reggiano
Produced within a certified organic system, with specific criteria in livestock and production management.
“It is not created. It is cared for, awaited… and revealed.”