Parmigiano Reggiano


General Information

The King of Italian Cheeses Parmigiano Reggiano is still made in the same traditional way today, as it was when it was first produced nine centuries ago.  The Parmigiano Reggiano cheese from Castelli is produced in our own dairy situated in the province of Reggio Emila, right in the heart of the typical production area and certified by the Parmigiano Reggiano Cheese Consortium. Production of this cheese, probably the most famous and well known in the world, begins with cows that produce only the best milk. To achieve this the cows must be fed from fresh fodder grown nearby. Once the cheese is made, it takes a minimum of 12 months of care and attention as the cheese matures before it can be called Parmigiano Reggiano. The final inspection of the cheese is carried out by an expert with the aid of a traditional hammer and cheese-drill. Their experience and sharp senses through years of practice make the final judgment. Only then can the cheese be granted it's fire stamp. From this point it can be sold, or continue to mature for up to 36 months. Typically in the UK it is sold at 18-24 months.

Most supermarkets sell Parmigiano Reggiano in portions, shavings and grated.

For more information please visit the Consortium website at


In Italy the Italians like to enjoy Parmigiano Reggiano as an eating cheese as well as a cooking cheese. To enjoy it as an aperitif, break it in to chunks and dip into Balsamic vinegar, serve with a chilled glass of Prosecco

Useful Information

  • Made using unpasteurised cows milk
  • Not suitable for vegetarians (contains animal rennet)