Made from COW’s MILK, native to the Italian province of Parma.

Has (DOP), protected denomination of origin (d´Origine Protetta).

His Italian name is “PARMIGIANO REGGIANO”. Its elaboration dates from the Middle Ages.

The cheese must be printed around the outside, the mark that identifies it.

Characteristics: It is a cheese that has cylindrical shape, between 35-45 cm. in diameter, a height between 18-24 cm. And a weight between 30-50 pounds.

With 28-30% fat.

Hard and granular texture (white crystals) and yellow color, has no dimples, flavor (raisins and wine) and aroma characteristic and intense.

Brown satin crust.

Its maturation ranges from 12 to 24 months (selected product).

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.


It is used for gratin (lasagna) and also grated for pasta and soups.

When it is a young cheese it is delicious as a dessert in chunks and accompanied by figs or pears. Also in fine chips for salads.

As it is easy to digest, it is recommended for pregnant women, children and the elderly.

A flake of parmesan with traditional balsamic vinegar from Reggio Emilia, is an exquisite morsel.

With fresh fruits it is delicious (apples or pears), with nuts (nuts or hazelnuts), with prunes.

Delicious also with baked vegetables.

This cheese is found in the markets of the whole world, portioning and in vacuum packaging.


Without uncovering it can last months in the fridge. Once opened, keep well covered in airtight and refrigerated container. You can also freeze grated.


Refrigerated at a temperature of 4 degrees C (Centigrade or Celsius) and stored in the appropriate conditions, 6-8 weeks. Frozen grated, up to 3 months.

Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.


Frozen. Cool.


3 months approx.   6-8 weeks approx.


The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavour, texture, aroma and colour).

Nutrients and properties:

See Cheese


Remove from the freezer, use and freeze again. The Parmesan cheese because it has a radial vein, it is difficult to leave with knife, for this reason you must leave with a wide-bladed utensil to obtain pieces of different sizes (scales).

Periodically check the status of the product to be able to consume it in time.

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