Parmigiano Reggiano

Parm Reggiano _Delitia

The History of Parmigiano-Reggiano DOP

It is not necessary to carry out laborious research to gather documents on the ancient origins of Parmigiano-Reggiano.

Nine Centuries of Excellence: its Origins

When it is said that Parmigiano-Reggiano cheese has been "a great cheese for at least nine centuries", it is not only highlighting its ancient origin. Indeed, it means pointing out that this cheese today is still identical to how it was eight centuries ago, having the same appearance and the same extraordinary fragrance, made in the same way, in the same places, with the same expert ritual gestures.
Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day.
Today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences.

Today: Recent History

The recent history of Parmigiano-Reggiano cheese is essentially the history of how the approximately 450 small artisan dairies of the typical area (that encompasses about nine thousand milk producers) has obtained, by way of Law, the recognition of their determination in preserving the processing method and the very high qualitative level of the product.
it is the story of how the guarantee of genuineness of Parmigiano-Reggiano cheese is now an absolute guarantee, thanks to the precise rules, applied with strict conformity self-discipline and control.
Parmigiano-Reggiano is guaranteed from more than seventy years from the Consortium and, above all, it is loved since nine centuries for its generous taste.


Country of Origin: Italy
Cheese Type: Hard-Grating
Milk Type: Cow, Partly-Skimmed
Wine Pairing: According to its age you can pair the cheese with dry fresh whites or spumante (Friulano, Pinot Grigio, Kerner, Trebbiano d’Abruzzo, Prosecco), with medium body reds (Sangiovese, Barbera d’Alba, Morellino di Scansano, Falerno), up to structured reds or important Spumante (Nobile di Montepulciano, Amarone, Bolgheri, Aglianico, Etna, Cannonau, Franciacorta, Champagne). If very aged, you can pair it even with late harvest wines like Vini Passiti or Marsala.