Maturation: 24 months
Cheese Type: Cooked, Pressed hard cheese
Made with skimmed milk, PDO Parmigiano Reggiano is one of the most famous cheese of Italy. Produced at first by the Cistercian monks of Parma and the Benedictine monks of Reggio-Emilia, this low fat cow’s milk cheese must be aged for at least 12 months. Between 18 to 24 months, the Parmigiano-Reggiano is also called ‘Vecchio’ or ‘Old’. After 24 months, it becomes ‘Stravecchio’ or ‘Extra old’. Similarly to other cheeses, the older it is, the stronger and powerful it will be. The grainy and friable texture is a typical feature of this Parmigiano.
White wines (Sauterne, Balzac, Tokay)
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Your Cheese Club Team
13 reviews for Parmigiano Reggiano 24 Months
Cynthia Lian –
Rich and flavourful, good value
A nice cheese, and one I always have in stock
Mary H. –
A solid staple to always have in the fridge for pastas.
kelly ng –
I bought it twice.
Everything is perfect, good value on money.
Driscoll ck –
One of my fridge staples, great quality
D Lo –
This is a kitchen staple that all chefs should have, and this is the best value parmesan you can find in Hong Kong
Paul C –
Very good value parmesan – there’s always a block in my fridge for pasta, pizza, and (house speciality) cheese dosas!
My daily parigiana – great for cooking and eating
Great with fresh pasta
Beatrice Ceresini (verified owner) –
Best price for parmesan in the market. Must-have in the fridge.
Gregory Wee (verified owner) –
One of our “must have” cheeses to keep in the fridge.. Fantastic on pasta, pizza or by itself..
April YIP (verified owner) –
Perfect to go with pastas and add on piazza
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