Reggiano Parmigiano DOP

The Cheese

Italy’s most iconic hard cheese, Reggiano Parmigiano is produced exclusively in Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua - all within Emilia‑Romagna (the food basket of Italy!). Production here is governed by strict regulations for its milk origins, production methods, and final character.

Made from raw, partially skimmed cow’s milk that is transformed into cheese using a centuries-old process: : raw milk from the evening milking is skimmed naturally overnight, combined with whole morning milk, coagulated with calf rennet, and cooked in copper vats. The curd is lifted by hand, molded, salted in brine, and aged on wooden shelves where each wheel is turned and brushed regularly. Every wheel is inspected by the consortium before receiving the DOP stamp.

The cheese is crafted in large copper cauldrons, shaped into massive wheels, and aged for a minimum of twelve months, though the cheese selected by Farmstead was aged for an average of 24 months. The long aging concentrates flavor, develops the highly valued crystalline texture, and creates the unmistakable savory depth that defines the best of Parmigiano Reggiano.

Pairings: Italian reds such as Barolo, Barbaresco, Chianti Classico, and Lambrusco, each highlighting different aspects of the cheese. Dry sparkling wines, especially Franciacorta and Trento DOC, provide a refreshing contrast. For whites, Verdicchio, Soave Classico, and aged Fiano work well. On the sweeter side, traditional balsamic vinegar from Modena or Reggio Emilia is a classic companion.