Parmigiano Reggiano CHOP

Milk, salt, rennet and time. That's the whole recipe. Parmigiano Reggiano has no additives and no shortcuts, and no wheel can carry the name before it has aged for at least 12 months.

Milk, salt and time

When it comes to Parmigiano Reggiano, time is an ingredient. The recipe never changes: what changes is how long each wheel rests. Time transforms the taste and sculpts the texture, from soft and milky to dry, savory and full of crunchy crystals.

That's why the same cheese can be so different at 18, 36 or 72 months. It isn't a better or worse Parmigiano. It's a different moment of the same one.

Where it's made

Parmigiano Reggiano comes from one small corner of northern Italy: the provinces of Parma, Reggio Emilia and Modena, Bologna west of the Reno river, and Mantua south of the Po. Made anywhere else, it's not Parmigiano Reggiano.

We're based in Quattro Castella, in the province of Reggio Emilia, right in the middle of it.

Every wheel is checked

DOP stands for Denominazione di Origine Protetta, Protected Designation of Origin. At 12 months, every wheel is inspected before it can be branded as Parmigiano Reggiano. The name on the rind is a promise about where and how it was made.

We take our time too. We select the wheels, cut them on the spot and ship them to your table fresh.

Find your age

Not sure where to start? 24 months is the classic. Go younger for snacking, older for a cheese board.

Watch