The minimum maturation time of Parmigiano Reggiano DOP is 12 months, but the wheels are often aged for at least 24 months up to 40 months and more. Longer maturation periods allow flavours to develop and become stronger, with more pronounced notes of spices and nuts, as well as an increasingly more crumby and drier texture.

Fratelli Rossi has been making Parmigiano Reggiano DOP since 1907. The family understand this cheese intimately and strive to maintain the highest standards. Parmigiano Reggiano DOP is the “king of cheeses”. Its production is controlled by the Parmigiano Reggiano Consortium which guarantees its quality, authenticity and the respect of the traditional production method. The family also produce Grana Padano DOP. The main differences between these two cheeses lie in production, ingredients and maturation period.

Ingredients:
Milk, salt, calf rennet.

Allergens:
For allergens see ingredients in bold.