Did you know?
In the Italian Middle Ages,
Cistercian monks from Parma and
Benedictines from Reggio-Emilia -
both towns in the Emilia Romagna
region, north of Tuscany - managed
to make a hard and tasty cheese,
Parmigiano Reggiano, which is
recognisable by the unique flavour
provided by milk from cows fed on
local grass and hay. Parmigiano Reggiano - the name of taste
Since then, this fragrant cheese has remained
one of the most appreciated specialties. Not
only because it is extraordinarily tasty, but
also because it features an impressive amount
of protein and, at the same time, is highly
digestible.
This cheese is full of flavour and nutritional values to such an extent that, according to many biographers of Molière, the French playwright spent years feeding almost exclusively on this cheese.
This cheese is full of flavour and nutritional values to such an extent that, according to many biographers of Molière, the French playwright spent years feeding almost exclusively on this cheese.
The grainy texture of Parmigiano Reggiano increases during the ripening process, reaching its maximum expression in 36-month wheels.
Several denominations for a unique cheese
In fact, France was one of the first countries where
Parmigiano Reggiano was fully accepted at an early stage.
In France it was called “Parmesan” (from Parma) and
was known as such for a long time. However, as this
specialty does not only come from Parma, but also
Reggio-Emilia shares that merit, the producers recently
decided to unify the regulations and provide the cheese
with an official name. Thus, neither Parmesan nor
Parmigiano wore chosen: since 1954 the correct way to
order this cheese is to call it Parmigiano Reggiano.
Under this denomination you will find a highly aromatic PDO cheese with an unmatched flavour and texture.
Cheesemaking companies, such as Agriform, are responsible for maintaining production methods, as marked by a centuries-old tradition. Only cow's milk from a very specific area, which includes Parma, Reggio Emilia, Modena and the parts of the provinces of Mantua and Bologna that are located between the Po and Reno rivers, is suitable for producing the AGRIFORM PARMIGIANO REGGIANO.
Under this denomination you will find a highly aromatic PDO cheese with an unmatched flavour and texture.
Cheesemaking companies, such as Agriform, are responsible for maintaining production methods, as marked by a centuries-old tradition. Only cow's milk from a very specific area, which includes Parma, Reggio Emilia, Modena and the parts of the provinces of Mantua and Bologna that are located between the Po and Reno rivers, is suitable for producing the AGRIFORM PARMIGIANO REGGIANO.
Napoleon was a great fan of
Parmigiano Reggiano; he was probably
introduced to it by his second wife,
Maria Luisa, Duchess of Parma.
Parmigiano Reggiano - a tasty range
Production of this cheese, which does not include any additives or preservativesThe minimum ripening time is one year, and as this period increases, the wheels of AGRIFORM PARMIGGIANO REGGIANO become richer in terms of their nutritional and taste features, which can evoke from subtle flower notes to powerful nut aromas.
The particularity of being cut into shavings provides this cheese with an unmatched versatility at the table, since this allows it to blend perfectly with other ingredients. Thus, as part of a cheese board, on a salad, au gratin, grated or in shavings on pasta, risotto or any other dish, the fragrance and mildly salty taste of Parmigiano Reggiano raises the culinary experience to a higher dimension.
This website has been made possible thanks to the contribution of a team of professionals who love cheese, its origins and the pleasure of eating it.