Grated cheese PARMIGIANO REGGIANO DOP, aged for at least 12 months.

Vivaldi grated cheese PARMIGIANO REGGIANO DOP, aged for at least 12 months, boasts a rich flavor profile with nutty and fruity notes. Perfect for soups, lasagnas, sauces, and spreads. Conveniently grated, let your imagination soar!

One of the most valued cheeses in the world! 'Vivaldi' grated cheese PARMIGIANO REGGIANO DOP, aged for at least 12 months, is a hard cheese made since the 13th century. It has a rich, intense flavor, often described as savory, with nutty and sometimes fruity undertones. Perfect for soups, lasagnas, sauces, stews, pizzas, and various spreads. For your convenience, it is already grated, so let your imagination run wild with how to use it! This cheese is made from fresh morning and evening cow's milk. Approximately 550 liters of milk are needed to produce each cheese wheel (37–40 kg)! During production, the milk thickens slowly, and the resulting curd is broken into pieces. The cheese is then heated to a temperature of 55 °C, causing its granules to sink to the bottom of the vat and form a cohesive mass. Later, the cheese is transferred to round stainless steel containers and held together with a spring clip to maintain its shape. After some time, the clip is removed, the cheese name is stamped, and it is clipped again. Subsequently, the cheese is held in brine for 20–25 days. After salting, the aging process begins on wooden shelves. The cheese is turned weekly and washed together with the shelf. After 12 months, professionals assess whether the cheese is of sufficient quality to be called Parmigiano Reggiano. It bears the DOP (Denominazione d'Origine Protetta / Protected Designation of Origin) label, which is awarded to such products whose quality and characteristics are exclusively tied to their place of origin and geographical environment. All stages of production are carried out in a specific defined area.

Milk