• Authentic Parmesan Cheese wedge about 800g
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Parmigiano Reggiano Aged 24 Months - About 800g - Caseificio Dotti

Parmigiano Reggiano Aged 24 Months - About 800g - Caseificio Dotti

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$78.40 USD
$78.40 USD
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Description

Parmigiano Reggiano is an iconic Italian cheese made exclusively in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, where cows are fed only regionally grown, natural forage. Strict production standards prohibit silage, fermented feeds, and animal-based flours, ensuring the purity and authenticity of every wheel. Crafted using centuries-old methods, it takes over 550 liters of milk to produce a single wheel, which is carefully aged for a minimum of 12 months to develop its signature texture and complex, nutty flavor.

Each wheel undergoes a meticulous process: from copper cauldrons and hand-curdling to natural brining and slow aging. After 12 months, expert inspectors from the Consortium test each wheel by sound to ensure flawless quality. Only the best are fire-branded as true Parmigiano Reggiano, a cheese unmatched in flavor, tradition, and origin.

Ingredients and Nutrition

Ingredients: Cow's milk, Salt, Rennet (a natural enzyme used to coagulate the milk)

Nutritional Information (Per 100g):

  • Energy 1671 kj / 402 kcal
  • Fat 30 g (of which saturated: 20g)
  • Carbohydrates: 0 g (of which sugars: 0 g)
  • Protein 32 g
  • Salt 1.6 g
  • Calcium 1.2 g
  • Phosphorus 0.7 g

Allergen Information:
Contains Milk; Lactose-Free (naturally lactose-free due to the aging process)
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Parmigiano Reggiano: Unique and Inimitable

Controlled farms

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left side of the Reno River, and Mantua on the right side of the Po River. In these areas, the farms are concentrated where the cows are fed with forage grown in this region. The animals' diet is carefully regulated according to strict guidelines that prohibit the use of silage, fermented feeds, and animal-based flours.

The Art of Production

  • Preparation

    The morning and previous evening's milk are poured into traditional copper cauldrons. About 550 liters of milk are needed for each wheel of Parmigiano Reggiano. The milk coagulates naturally with the addition of rennet and starter whey rich in lactic bacteria.

  • Curd Cooking and Molding

    The master cheesemaker breaks the curd into tiny granules using an ancient tool called a "spino." The mixture is then heated to 55°C, causing the granules to settle into a single mass. After fifty minutes, the cheesemaker extracts the mass, which becomes two wheels of cheese, wrapped in linen and placed in molds for their final shape.

  • The Origin Marks

    Each wheel is assigned a casein plate with a unique and sequential alphanumeric code: this is its identity card, allowing its origin to be identified at any time and in any place

  • Salting

    A few days later, the wheels are immersed in a saturated solution of water and salt for osmosis salting. With this final step, the production cycle of Parmigiano Reggiano is complete, and the aging process begins.

  • Aging

    The story of Parmigiano Reggiano is a long one, but also a slow one, unfolding at the natural rhythm of the seasons. The minimum aging period is 12 months, the longest among all PDO cheeses. Only at that point can it be determined whether each wheel can retain the name imprinted at its origin and continue aging for 24, 36, 40 months, or even longer.

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Quality Control

After aging for 12 months, experts from the Consortium inspect all the wheels through a process called "espertizzazione": the wheel is tapped with a small hammer, and the expert listener detects any internal defects that could affect the quality.

The wheels that pass this examination are branded with the official fire stamp, becoming true Parmigiano Reggiano. Those that do not meet the PDO requirements have their identifying marks and labels removed.

Customer Reviews

Based on 9 reviews
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Harper Rivera
Perfect for Entertaining

“I served this Parmesan on a charcuterie board, and it was the highlight of the night. Everyone asked where I got it from. The texture and taste are out of this world

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Samuel Ortiz
Worth Every Shred

The difference in quality is unbelievable. I’ll never go back to store-bought cheese. This melts perfectly into risottos and adds so much flavor to even the simplest dishes.

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Scarlett Adams
Best Parmesan I’ve Ever Had

The aging process really shines through. It’s crumbly yet creamy, with that perfect salty kick. I’ve used it on pasta, in soups, and even as a snack—it’s always amazing!

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Michael Zhang
Unmatched Authenticity

This cheese is perfection! I’ve tried other brands claiming to be authentic, but nothing compares to the creamy, nutty flavor of this Parmigiano. Highly recommend!

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Evelyn Nguyen
Melts Like a Dream

I used this Parmesan in my Alfredo sauce, and it melted so beautifully. The flavor is robust without being overpowering. I’ll definitely keep buying this!

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