The production area of Parmigiano Reggiano Dop includes the municipalities in the province of Bologna, Modena, Parma and Reggio Emilia for Emilia Romagna; its origins go back to the Middle Ages, when the Benedictine and Cistercian monks decided to reclaim the large marshy area of the Po Valley and prepare it for grazing and cattle breeding. Subsequently, the need arose to preserve the abundant milk produced and transform it into a cheese capable of lasting over time: here is the birth of Parmesan! The first document that testifies to its commercialization is a notarial deed in Genoa in 1200, which tells of the qualities of the so-called "Caseus Parmensis" (Parma cheese) and its knowledge even in cities very far from the production area; going on over the years, it spreads more and more and assumes considerable importance also at an economic level for local producers and traders, also starting export to countries such as Germany, France and Spain. Given the great success and fame acquired, the time comes to protect the name of the "Parma cheese" from copies or tarots; for this reason, a document dated 1612 clearly defines the only places where the cheese could have come from in order to obtain the wording "... di Parma": a sort of ancestor for DOP and IGP certifications. Coming to the present day, the production technique has not changed, it takes place without additives and in an absolutely natural way (the craftsmanship and quality instead varies and depends on the experience and skill of the producer); in 1954 the producers of Parma and Reggio Emilia joined in the Parmigiano Reggiano Cheese Consortium and in 1996 obtained the European DOP certification, essential for the most imitated and counterfeited cheese in the world.

Parmigiano Reggiano Dop aged 60 months is certainly an excellence: over 5 years of seasoning make it a fantastic product; moreover, it is highly digestible and suitable for those who are lactose intolerant, and very rich in easily assimilable elements. Parmigiano Reggiano 60 months is certainly a fine cheese for those looking for a cheese with a strong, very intense taste and to be discovered, with a range of evolved scents: in fact, a marked minerality appears, with notes of toasted and smoked, unobtainable in Parmigiano Reggiano of minor seasonings. The producer chosen is the Dairy Beato Marco located in Lama Mocogno (MO) and stands out in the area for the skill and historical tradition in the creation of artisanal Parmigiano Reggiano; being at 842 m asl, Caseificio Beato Marco can give its Parmigiano the title of "Mountain Product".

In the 60-month type, it will be delivered vacuum-packed with label and certifications.

It is usually used by grating it on pasta, soups and risottos or together with dried fruit such as walnuts; also very interesting if used in aperitifs together with other types of Parmigiano Reggiano Dop. Given its long maturation and its strong flavor, we recommend combining mainly a full-bodied and structured red wine, which is able to "hold its own" to such an intense cheese.

Ingredients & Allergens:

Milk, salt, rennet.

Storage:

Store in a cool place at temperatures between 4 ° C and 8 ° C.

Nutritional values per 100 g:

Energy value 402 Kcal Fat 30 g of which saturated 20 g Carbohydrates 0 g of which sugars 0 g Proteins 32 g salt 1.6 g