Parmigiano Reggiano – aged 50 months

 14,00 25,00

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DescriIMG_3890ption : it is the most intense, dry, grainy and easily digestible product.

Limited availability.

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.

Lactose-free: 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%.

Highly digestible: the long and slow maturation of at least 50 months makes this cheese easy to digest and readily assimilable.

An ally for those suffering from milk protein allergies.

Humidity 31,4g
Proteins 32,4g
Free amino acids on total protein 2 %23,3
Energy3 402kcal
Fat 29,7g
Saturated fatty acids 19,6g
Monounsaturated fatty acids 9,3g
Polyunsaturated fatty acids 0,8g
Fat on dry matter 43,3% s.s.
Carbohydrates 0g
of which sugars 0g
Lactose 1<mg
Fibers 0g
Salt4 1,6g
Lactic acid 1,6g
Calcium 1155mg
Phosphorus 691mg
Sodium 650mg
Potassium 100mg
Magnesium 43mg
Iron 0,2mg
Zinc 4mg
Cholesterol 83mg
Vitamin A 430µg
Thiamine (Vit. B1) 0,03mg
Riboflavin (Vit. B2) 0,35mg
Vitamin B6 0,060mg
Vitamin B12 1,7µg
Vitamin C 0mg
Niacin (Vit. PP/B3) 0,06mg
Vitamin E 0,55mg
Vitamin K 1,6µg
Pantothenic acid (Vit. B5) 0,320mg
Choline 40mg
Biotin 23µg

1 The values reported are obtained from analyzes carried out by the Consortium on random samples of Parmigiano Reggiano DOP, not attributable to a specific producer, production lot, geographical area.

2 The percentage of free amino acids refers to 24-month Parmigiano Reggiano.

3 Energy value calculated using the conversion coefficients listed in Annex XIV, Reg. UE 1169/2011

4 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

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Parmigiano Reggiano – aged 50 months
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