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The first recorded reference to Parmigiano-Reggiano dates back to 1344 in a purchasing ledger for a prior's refectory. That comes as no surprise given that the monks of Emilia-Romagna were long experimenting with cheesemaking, including double-heating the milk to produce Parmigiano-Reggiano's signature pasty consistency that would eventually harden into dense drums. Far more intriguing is that the second oldest reference to the cheese can be found in Giovanni Bocaccio's 1353 masterpiece, The Decameron. Through Bocaccio's work, we get a glimpse into life in medieval Italy, including how they ate: "and there was a whole mountain of Parmigiano cheese, all finely grated, on top of which stood people who were doing nothing but making macaroni and ravioli." Claims have been made that Parmigiano-Reggiano has been made according to the same recipe for over 800 years. Real Parmigiano-Reggiano can be made only in specific regions from mid-April to mid-November. This ensures that the milk used comes from cows who were pastured on fresh local grass. The cheese is hard, gratable and sometimes crunchy with deep, rich flavors, which heighten any food it graces. Mitica works with a small group of family farms that produces each wheel, and then ages them for 24 months to ensure maximum flavor. Mitica works with the Consorzio del Formaggio Parmigiano Reggiano to verify that each wheel is of the best quality for export, ensuring that every piece is pure perfection!

Parmigiano-Reggiano 24 months

Size
  • 10 lbs case of Pre-Cuts
Cheese Type
Hard Grated
Texture
Hard
Milk
Cow
Milk Treatment
Raw
Rind
Natural
Coagulant
Traditional
Aging
24 months
Location
Italy
Retail Pack
No
Pre-Cuts Available
Yes