Parmigiano Reggiano – number one among Italian cheeses

Data suggest that parmesan cheese has been produced according to the same recipe and in the same way for eight centuries. The colour of cheese is straw-yellow and uniform throughout the section. Genuine Parmesan is characterized by its distinctive texture: the body is grainy, breakable and crumbles into slices toward the middle of cheese. In order to protect the originality and quality, the original parmesan bears a label DOP, protected designation of origin ("Denominazione di Origine Protetta"). The name parmesan can only be used for cheese produced in the protected zones of Parma, Reggio Emilia, Modena and Bologna provinces, under strictly controlled conditions.

The taste of true Parmesan cheese is excellent, full and rich, filled with fruity notes, with a slight savoury note at the end. Parmesan is nutritionally a high-quality food that goes well with fruit - pears, green apples and dried fruit.

When diced it pairs greatly with champagne, and its classic partners are Chardonnay, Cabernet Sauvignon, Merlot and Shiraz.

Galbani Parmigiano Reggiano is available in packages of 200 g.

More about Parmigiano Reggiano

As the production standard for parmesan was already established in the 13th century, records being that old, it is considered to be a much older cheese. His fame was celebrated by Boccaccio in "Decameron", and in the 16th century it was already sprinkled over pasta, which was recorded by the friar Salimbene in his "Chronicles." The Duchess of Parma, married to a great-grandson of Louis XV, imported parmesan into France. Among the testimonies about the Parmesan cult, one of the most interesting may be the one referring to famous Molière: it is said that the great comediographer would eat mainly cheese in his older days. That makes him a kind of forerunner of today's dieticians who recommend Parmesan to small children and the elderly because of its outstanding nutritive qualities, easy digestibility and high content of calcium and phosphorus.