Where It All Began: An Ancient Recipe

Parmigiano-Reggiano has roots that go back nearly 900 years. It came to life in the Middle Ages, around the 12th century, crafted by monks in the Parma and Reggio Emilia regions of northern Italy. These monks were looking for a way to keep milk from spoiling. The solution? Cook the curd at a high temperature and then age it for a long time. What they created was a cheese with a strong nutty taste, crumbly texture, and long shelf life.

The cheese makers used only natural ingredients: raw cow’s milk, rennet, and salt. Even today, nothing much has changed. This attention to tradition is part of why Parmigiano-Reggiano is so special.

The Name Tells a Story

Parmigiano-Reggiano is more than just a name. It points directly to where the cheese is made: the provinces of Parma and Reggio Emilia. Only cheese produced in these provinces, along with parts of Bologna, Modena, and Mantua, can legally carry the name. If it’s made somewhere else, it simply isn’t the real thing.

This rule helps protect the quality and authenticity of the cheese. It’s protected by a PDO (Protected Designation of Origin) label, which means it has to be made in a specific place and in a specific way. At Cheese Shop Nantwich, we take care to only sell the real thing, like this incredible Parmigiano-Reggiano cut and ready for your next meal.

How It’s Made: A Slow and Careful Process

The process of making Parmigiano-Reggiano hasn’t changed much since those first monks started work in their quiet kitchens. Each morning, raw milk from the evening before is mixed with fresh milk from the current day. The milk comes from cows that eat mostly grass and hay, not silage, to keep the flavours pure and natural.

Rennet is added, and the milk starts to curdle. Then, the curd is cooked at a high temperature, causing it to settle at the bottom of a copper vat. Once it’s been lifted out and shaped, it gets soaked in saltwater to absorb the salt it needs to age properly.

Then comes the magic: ageing. Parmigiano-Reggiano is aged for at least 12 months, often much longer. As it ages, the texture becomes more crumbly and the flavour more intense. Close your eyes while tasting it, and you may detect hints of nuts, fruit, or even caramel.

A Cheese of Many Uses

Parmigiano-Reggiano isn’t only for grating over pasta. It’s extremely versatile. Break off crumbles and enjoy them with olives. Sprinkle it on soups or risottos for an added kick. Pair it with aged balsamic vinegar or honey for a dessert-style treat.

Unlike many cheeses, it’s naturally lactose-free, making it great for people who are sensitive to dairy. It also boasts a high level of protein and calcium, giving you tasty health benefits in every bite.

If you’re exploring Italian cheeses, you might also want to try other wonderful varieties from our collection at Cheese Shop Nantwich. Fancy something bold and sharp? Check out our Pecorino Romano. Craving a richer, earthy flavour? Our Moliterno al Tartufo is packed with truffle and perfect for special occasions.

Why Aged Parmigiano-Reggiano Tastes Better

As Parmigiano-Reggiano ages, its character changes. A fresh 12-month cheese is softer and milder. It’s good for cooking or mixing into light sauces. By the 24-month mark, the cheese becomes more crumbly and complex in flavour. Some cheeses are aged up to 36 months or even more, giving them a crunch from natural crystals and a deep flavour ideal for serving on a cheeseboard.

At Cheese Shop Nantwich, we often sell Parmigiano-Reggiano that’s aged 24 months or longer, making sure it’s perfect when it hits your plate.

A Look at Italy’s Cheese Family

Italy is full of amazing cheeses, and Parmigiano-Reggiano is just the beginning. If you’re a fan, there’s a good chance you’ll love other rustic and regional cheeses from across Italy too.

Have you tried Fontina? It comes from the Aosta Valley and melts beautifully, making it perfect for fondues. Our Taleggio offers a creamy, slightly tangy flavour that works well in sandwiches or warm dishes. Looking for something truly unique? Occelli in Foglie di Castagno is wrapped in chestnut leaves and aged to bring out complex notes you won’t forget.

At Cheese Shop Nantwich, we take pride in offering these Italian cheeses because we believe in great taste and rich history.

Why the Cheese Has to Come from Italy

You might wonder, “Can’t someone make this cheese somewhere else?” The answer is no, not really. What makes Parmigiano-Reggiano different is where it’s made and how it’s made. The soil, the type of cows, the grass they eat, and the cool cellars where the cheese matures all affect the final flavour. You can’t fake that kind of heritage.

The rules are so strict that even the food used to feed the cows must follow specific guidelines. It sounds like a lot, but that’s the charm. Every wheel of Parmigiano-Reggiano is a celebration of its birthplace, just like Champagne is to France.

FAQs About Parmigiano-Reggiano

What is the difference between Parmigiano-Reggiano and Parmesan?
The name “parmesan” is often used for similar cheeses, but only cheese made in Italy using the traditional method can be called Parmigiano-Reggiano. Anything else is an imitation.

How should I store Parmigiano-Reggiano at home?
Wrap it in wax paper or baking parchment, then a layer of foil or place it in an airtight container. Keep it in the fridge to help it last longer.

Can you eat the rind?
The rind is safe to eat, but it’s quite hard. Many people drop the rind in soups or stews while cooking to add extra depth to the flavour.

Is Parmigiano-Reggiano healthy?
Yes, it’s rich in protein, calcium and low in lactose. It also contains amino acids and is easy to digest.

How long does it last once it’s opened?
If stored properly, it can last several weeks. Just look out for any signs of mould or changes in smell.

Ending Summary and What to Do Next

The journey of Parmigiano-Reggiano is one filled with care, history, and amazing flavour. From the monks who started it all to the farmers, cheesemakers, and shops that carry it today, each bite is a legacy. At Cheese Shop Nantwich, we believe this cheese belongs on every table, and we’re here to help you discover the very best.

Looking for authentic Parmigiano-Reggiano? Explore our selection here. Or why not try it alongside other great Italian cheeses like Pecorino Romano, Fontina, or Taleggio? Our team at Cheese Shop Nantwich is here to make your next cheese night something special.

Taste tradition, bite by bite. Let’s open a world of flavour together.