Weight: 300
Maturation: 24 months
Cheese Type: Cooked, Pressed hard cheese
The first record of Parmigiano-Reggiano is from 1254. The legend says that Benedictine monks from the Parma-Reggio region in Italy created it to extend the shelf-life of the large quantity of milk they were producing.
Bonat is a family-owned business that has been making Parmigiano Reggiano in the Emilia-Romagna region of Italy since 1919.
Parmigiano 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’. The older it is, the stronger and powerful it will be.
It has a hard, granular texture and a complex, nutty flavour. Fruity, slightly roasted, and smoky, it is your best ally for Italian cuisine.
Perfect grated over pasta, risotto, or salads, or enjoyed on its own with a drizzle of balsamic vinegar. Pair it with an Italian red wine or a Prosecco.
Store in the fridge, wrapped in cheese paper, and consume within a few weeks.
Wine Pairing:
White wines (Sauternes, Balzac, Tokay)
HKD119/300g
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Your Cheese Club Team
19 reviews for Parmigiano Reggiano 24 Months
Peggy Chan –
Very good quality! Perfect to go with pasta!
Sioban Guilfoyle –
Its a must have in every order.
Robinson Spinner –
Great for pasta, sauce…
Sonia-Christelle Epessé –
A staple
Nicolas Guyon –
This cheese is amazing. Beautiful firm texture and a rich, complex taste that’s nutty and perfectly sharp
Marie –
A Must Have, very happy of my purchase
Cynthia Lian –
Rich and flavourful, good value
Rain –
Nice cheese
Boothby –
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!
Nelson –
My daily parigiana – great for cooking and eating
Badet –
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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