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Regg Up Your Entertaining

Parmigiano Reggiano® takes entertaining to a delectable new level, as a food, condiment, or ingredient. It brings out the best in soup, meat courses, and salads, and makes for the perfect companion to an aperitif, fresh and dry fruit, and nuts.

As an Aperitif

Add slivers of 12 to 18-month old Parmigiano Reggiano to raw vegetables, such as celery and cherry tomatoes. Parmigiano Reggiano can also be accompanied by mild chutney with kiwi, apricot, and melon. Serve with a dry white wine.

In Soup and Pasta Courses

A 24-month old Parmigiano Reggiano is a perfect match for most of traditional Italian pasta dishes, both grated and in slivers. How’s this for a twist? Cook the cheese rind in vegetable soup.

With Meat and Fish

A 26 to 30-month old Parmigiano Reggiano can enhance flavor in the preparation of main courses. Add slivers on meat or fish carpaccios or on roast beef with a drizzle of extra-virgin olive oil. Serve with more or less structured red wines.

With Vegetables

Parmigiano Reggiano mixes well with fresh vegetable salads, dressed with a bit of extra- virgin olive oil. It’s indispensable for baked vegetable pies and for traditional recipes, such as Aubergines alla Parmigiana.

With Fruit

A 12 to 18-month old Parmigiano Reggiano can be enjoyed with fresh fruit such as apples and pears. A 24 to 28-month old Parmigiano Reggiano is delicious with any type of nuts and dried fruit (walnuts, hazelnuts and figs), especially with dried plums.

With Traditional Balsamic Vinegar

A sliver of matured Parmigiano Reggiano is scrumptious if served with a few drops of traditional balsamic vinegar from Modena or Reggio Emilia.


Here’s to Long Life

Parmigiano Reggiano is one of the best cheeses for lengthy preservation, thanks to its texture and low water content. It’s no wonder Parmigiano Reggiano has been popular since ancient times and well beyond.


Cut cheese wedges can be displayed at room temperature for short periods of time. Be sure to refrigerate it after purchase to maintain the best flavor and longest life. Store it in the refrigerator between 4 and 8°C. The pack must be sealed so no air can enter.

Freshly Cut or Opened?

Store in the refrigerator at a temperature between 39 and 46 Fo. Be sure the pack is sealed and no air can enter.

It’s All in the Packaging

Parmigiano Reggiano should be kept in glass or plastic containers, or wrapped in food- grade plastic film. This way, it can be stored for a limited period of time, while checking its preservation conditions.


Parmigiano Reggiano should never be frozen. But you can freeze grated Parmigiano Reggiano.


Q. Is there anything artificial in Parmigiano Reggiano?

A. Parmigiano Reggiano is made every day by many cheese masters who turn milk into cheese. This transformation from milk into cheese takes place without any processing aids, i.e. without any additives (no additive is allowed in the production of Parmigiano Reggiano cheese) to correct faults caused by milk quality non-conformities. This work, which is truly an art, is carried out every single day without interruptions, including Sundays and holidays because the milk, which is raw, must be processed every day and cannot be preserved in any way.

Q. How can I use Parmigiano Reggiano?

A. Parmigiano Reggiano is a very versatile cheese that has been widely used in cooking since ancient times. It can be enjoyed as a food eaten in small chunks, simply accompanied with bread, and perhaps wine, jams or fruit. It can be grated, shredded, shaved over Italian pasta, salads and soups or chunked and served with fruit. Or use as an ingredient in recipes or other preparations. For example, fresh pasta filling, meat preparations, pies containing vegetables and other ingredients.

Q. Are there different variations of Parmigiano Reggiano?

A. Yes. While Parmigiano Reggiano is made in the same way, in the same places, with the same expert ritual gestures, as it was centuries ago, today, the maturity of the cheese affects its color, flavor and texture. The younger, 12 to 15-month old cheese appears as a faint straw color, is softer in consistency and has hints of fresh milk and yogurt providing a sweet and sour taste. The more mature cheeses that range between 24 to 36-months have an amber color that only deepens with its maturity, are harder in consistency and smell of melted butter with a nice balance between a sweet and salty taste.

Q. What is PDO?

A. PDO stands for “Protected Designation of Origin.” This means that it’s guaranteed for its distinctive features and its link with the area of origin, by a system of European rules designed to protect both consumers and producers.

Q. How do I know if I’m purchasing authentic Parmigiano Reggiano?

A. Parmigiano Reggiano cheese is a product with the Protected Designation of Origin (PDO). Cheese produced according to the rules contained in the Production Regulation is the only cheese entitled to bear the Parmigiano Reggiano mark and, therefore, the wheel must display all the marks required for identifying and distinguishing the product.

  • Pin-dot writing
  • Dairy code
  • Month and year of production
  • Fire-marked oval brand of the Consorzio

Q. How do I store Parmigiano Reggiano?

A. Cut cheese wedges may be displayed in a retail environment at ambient temperature for short periods of time. Consumers should refrigerate after purchase to maintain best flavor profile and longest life.

  • Vacuum-packed Parmigiano Reggiano must be stored in the refrigerator between 39 and 46°F. Make sure that the pack is sealed and no air can enter.
  • After purchasing a piece of Parmigiano Reggiano freshly cut cheese or after opening the vacuum pack, the cheese must be stored at home in the refrigerator at a temperature between 39 and 46°F.

It’s advised that Parmigiano Reggiano is wrapped in cheese paper (Cheese paper has an outer layer made of wax and an inner layer, that touches the cheese, made of a light plastic wrap. Cheese paper is designed to provide the ideal environment in which to store cheese. Waxed paper, foil and plastic wraps are also acceptable, and more commonly available, means of storing most types of cheeses.). Cheese should never be frozen, however, it is possible to freeze grated Parmigiano Reggiano.