Parmigiano Reggiano (PDO)

What is Parmigiano Reggiano (PDO)?

Produced exclusively by raw milk from cattle grazing on the local grasslands and hillsides of northern Italy, Parmigiano Reggiano, is a hard cheese praised for its unparalleled natural umami flavour. Unrelentingly intricate in taste, it opens with tones of roasted almonds and dashes of brown butter, followed by a sharp and salty aftertaste to finish. Caressing your palate in a mellow sensation, it instantly draws you nearer with its complex flavours and textures.

Exemplifying simplicity, while still offering a great variety of flavour and aroma, Parmigiano Reggiano simply stands above the rest.

How Parmigiano Reggiano (PDO) is made*

The art of making Parmigiano Reggiano is one of tradition and feel, making each wheel of Parmigiano Reggiano a testament to pure artisanship and skill.

Raw milk, poured down traditional copper vats, is blended with a complex of enzymes known as rennet that help develop the milk. Temperature is kept at 55° Celsius, eventually producing a firm curd that is then cut to size and placed in wheel-shaped moulds. Before being stored to age, the curd is sat in brine for two weeks, halting the process of lactose being converted to lactic acid. The wheels are then arranged on wooden shelves, where workers carefully tend them every ten days. Finally, after a minimum of one year of aging, the smooth curd has turned solid and granular, producing a perfect wheel of Parmigiano Reggiano.

*Castello does not produce or sell Parmigiano Reggiano (PDO).

PICK ANOTHER HARD CHEESE

If you appreciate the qualities of Pecorino Romano (PDO) there are other cheeses you might enjoy.

Produced in northern Italy, Grana Padano (PDO) has a mild, nutty touch and a flaky texture. The cheese is aged for a minimum of 9 months, boasting tones of ripe fruit and a tart bite.

Pecorino Romano (PDO) hails from the regions of Lazio and Sardinia. It is produced from sheep’s milk, and this cheese is favoured for its sharp taste and granular texture.