Parmigiano Reggiano

Parmigiano Reggiano

One of Italys most famous cheese, matured for over 24 months. Rich, salty & sweet in flavour.

£8.75 per 250g
Unpasteurised Traditional Rennet PDO Cow
PLU 705

Key Facts

  • CountryItaly
  • RegionLombardy
  • AccreditationPDO
  • FlavourSweet and salty
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkPinot Grigio


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1671
  • Energy kcal402
  • Fat28.4
  • Of which saturates29.7
  • Carbohydrates0.0
  • Of which sugars0.0
  • Protein32.4
  • Salt1.6
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email


Known in French and English as Parmesan, although under Italian law officially called Parmigiano Reggiano, this is easily Italy's most famous cheese. It is produced exclusively in Emilia Romagna, in the provinces of Parma, Reggio Emilia, Modena and areas of Mantua and Bologna, all found between the Rivers Po and Reno where the cattle thrive on the lush plains. The cheese has been made for over 2000 years and today over 3 million cheeses are produced every year by some 560 dairies. The specific region of production and maker of any cheese can be determined from a number branded on the rind. If the number is less than 1000, the cheese was made in Reggio Emilia, held by many as the highest quality. If the number comes between 1000 and 3000, the cheese was made in Parma, Modena or Mantua, and over 3000 signifies production in Bologna. Our Parmigiano Reggiano comes from producer 841, and therefore from Reggio Emilia.

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