Hard cheese PARMIGIANO REGGIANO DOP, aged for 24 months.

Hard cheese PARMIGIANO REGGIANO DOP, aged for 24 months, delivers an intense yet balanced flavor with fruity and nutty notes. Perfect for snacking, grating over pasta, salads, and sauces.

"Antica Foma" hard unpasteurized cow's milk cheese PARMIGIANO REGGIANO DOP, aged for 24 months, is a sublime Italian cheese made in the Emilia-Romagna and Lombardy regions. It has an intense yet balanced flavor, with fruity and nutty undertones. During aging, small cheese crystals form. We recommend serving it as a snack, grated over pasta or risotto, to enhance salads, or mixed into soups, broths, and sauces. This cheese is made using fresh eastern and western cow's milk. It takes about 550 liters of milk to produce each cheese wheel (37–40 kg)! During production, the milk gradually thickens, and the resulting curd is cut 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 into round stainless steel containers and secured with a spring clasp to maintain its shape. After some time, the clasp is opened, and the cheese name is stamped, followed by re-securing. The cheese is then stored in brine for 20–25 days. Once salted, the aging process begins on wooden shelves. Each week, the cheese is turned over and washed along with the shelf. After 12 months, professionals assess whether the cheese is of sufficient quality to be called Parmigiano Reggiano. The DOP (Denominazione di Origine Protetta / Protected Designation of Origin) label indicates that the entire production process and origin of the cheese can be traced.

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