Parmigiano Reggiano: why quality, age and craftsmanship matter

There are thousands of cheeses in the world, yet few come close to Parmigiano Reggiano when it comes to dedication to milk quality, craftsmanship and centuries-old tradition.

Although it feels ever-present, its true quality is often underappreciated. There are nuances worth understanding if you want to experience Parmigiano Reggiano at its best.

Often called the king of cheeses, it is not simply produced, but crafted. For over nine centuries, it has been made with just three ingredients: milk, rennet and salt. Its depth comes not from complexity, but from exceptional milk and skilled hands.

That milk comes from a very specific place. By law, Parmigiano Reggiano can only be made in a small area of northern Italy, where cows graze on natural pastures rich in grasses and herbs. Silage is forbidden. The milk changes with the seasons, and cheesemakers adjust each batch by hand. Even the curd is cut manually using a traditional tool called a spino.

Each wheel is matured for a minimum of twelve months, though the finest are aged much longer. At 12 months, it is fresh and lactic. By 24 months, citrus and nutty notes emerge. At 30 months and beyond, the texture becomes beautifully crumbly, with deeper flavours of spice, dried fruit and savoury richness. We particularly love Parmigiano matured for over 30 months, which we always have in our shops.

And yet, despite this care, Parmigiano Reggiano is often underestimated.

Many people know it only as small vacuum-packed wedges from the supermarket. Convenient, but far from its true expression. Vacuum packing dulls aroma, flattens flavour and alters texture. What should be vibrant and crystalline becomes muted.

In a specialist cheese shop, the experience is entirely different. The cheese is cut fresh from the wheel, wrapped properly, and allowed to breathe. The result is fuller, more aromatic and far more satisfying. It is the difference between simply tasting and truly experiencing.

There are also finer expressions to seek out. “Vache Rosse”, made from the milk of heritage Red Cows, offers a richer, more complex profile and a glimpse into the past.

At its heart, Parmigiano Reggiano is a lesson in patience, place and tradition. It invites you to slow down and taste with attention.

Once you’ve experienced it at its best, there is no going back.