Parmigiano Reggiano – Over 40 months maturation – Gold Medal World Cheese Awards 2021

 11,25 100,00

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DescriIMG_3890ption: it is the driest, most crumbly and grainy product in which the spice notes are predominant. Its strong taste and rich in aromas makes it optimal in combination with a few drops of traditional balsamic vinegar of Reggio Emilia. Its taste makes it an excellent companion served as an accompaniment to dried fruit, walnuts, figs, hazelnuts and prunes.

Conservation: it is advisable to keep the product in the refrigerator in the appropriate containers or wrap it in cling film. To keep the properties and goodness of Parmigiano Reggiano unaltered, it is always necessary to keep it at a temperature not exceeding 10°C.

It should also be avoided that it remains exposed to the air for a long time without adequate protection. All in order to prevent the pasta from drying out, thus also altering its taste.


Parmigiano Reggiano is naturally lactose-free since the typical manufacturing process eliminates the lactose present in the milk during the very first stages of production and guarantees a galactose content of less than 0.01%.

High digestibility:

the long and slow maturation makes this cheese easy to digest and readily assimilable.

Also useful for those suffering from milk protein allergies.

100 grams of aged Parmigiano Reggiano contain:
Humidity g 31,4
Proteins g 32,4
Free amino acids on total protein 1 % 23,3
Energy2 kcal
Fat g 29,7
Saturated fatty acids g 19,6
Monounsaturated fatty acids g 9,3
Polyunsaturated fatty acids g 0,8
Fat on dry matter % s.s. 43,3
Carbohydrates g 0
of which sugars g 0
Lactose mg <1
Fibers g 0
Salt3 g 1,6
Lactic acid g 1,6
Calcium mg 1155
Phosphorus mg 691
Sodium mg 650
Potassium mg 100
Magnesium mg 43
Iron mg 0,2
Zinc mg 4
Cholesterol mg 83
Vitamin A µg 430
Thiamine (Vit. B1) mg 0,03
Riboflavin (Vit. B2) mg 0,35
Vitamin B6 mg 0,060
Vitamin B12 µg 1,7
Vitamin C mg 0
Niacin (Vit. PP/B3) mg 0,06
Vitamin E mg 0,55
Vitamin K µg 1,6
Pantothenic acid (Vit. B5) mg 0,320
Choline mg 40
Biotin µg 23
1 The percentage of free amino acids refers to 24-month Parmigiano Reggiano.
2Energy value calculated using the conversion coefficients listed in Annex XIV, Reg. UE 1169/2011
3 Salt: equivalent salt content calculated using the formula Salt = Sodium x 2.5 as defined by Reg. EU 1169/2011, Annex 1.



0.5 kg, 1 kg, 1.5 kg, 5 kg

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Parmigiano Reggiano – Over 40 months maturation – Gold Medal World Cheese Awards 2021
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