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This is a highly prized cheese, renowned worldwide, produced in the provinces of Parma, Reggio Emilia, Modena and partially Mantova and Bologna.
A hard, cooked, semi-fat cheese aged slowly and naturally. It has a light straw colouring, a fragrant, delicate flavour, and a very fine, granular consistency which fractures into slivers.
Nutritional
information
(for 100 g. of Parmigiano Reggiano): |
| Energy: |
392 kcal —
1633 kj
|
| Protein:
|
33 g
|
| Carbohydrate: |
none
|
| Fat: |
28,4 g
|
| Distinctive
features |
| Average
weight of the form: |
35 Kg
|
| Dimension:
|
ø 35-45 cm
height 18-24 cm
|
| Minimum
fat on dry matter basis: |
32%
|
|
|
How to enjoy:
it enhances any dish. It may be used grated to heighten the flavour of soups, plain pasta dishes and main dishes.
It is also excellent with appetizers and salads, or as a snack by itself, perfectly accompanied by good quality red wines (e.g. Lambrusco e Malvasia) and premium dry sparkling wines. |
