Parmigiano Reggiano, often referred to as the "King of Cheeses," is a renowned Italian cheese known for its exceptional quality and distinctive flavour.

 Parmigiano Reggiano is produced in the regions of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River, and Mantua to the south of the Po River. The production process and the use of specific local ingredients contribute to its protected designation of origin (PDO) status. The cheese is made from raw cow's milk, salt, and rennet.

 The use of unpasteurized milk and traditional production methods contribute to its unique taste and texture. Parmigiano Reggiano undergoes a long aging process, typically lasting between 18 months to 36 months, or even longer for special, extra-aged varieties.

 During this time, the cheese develops its distinct granular texture and rich, nutty flavour. Parmigiano Reggiano is a versatile cheese used in numerous dishes. It can be grated and sprinkled over pasta, risotto, soups, and salads. It is also enjoyed on its own or paired with fruits, nuts, and honey. The rind can be utilized to enhance the flavour of broths and stews. 

Whether enjoyed on its own or incorporated into various dishes, Parmigiano Reggiano remains a symbol of Italian craftsmanship and is appreciated worldwide for its exceptional quality and flavour.

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    Ingredients: Milk, Salt, Rennet.

  • About Virgilio

    Consorzio Virgilio was founded more than a hundred years ago, when the local dairies decided to join forces and produce excellence. Called The Diary. A name that is dear to them even today and which sums up the secret of our production. Because it all begins with the ingredients which are rigorously controlled and selected to make the best products. The skimmed cream from our cheese production is the ingredient that forms the basis of our quality; it is rapidly analysed and processed at our factory, becoming VIRGILIO butter, cream, béchamel and mascarpone.  

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