Parmigiano Reggiano (150g) (2024)

FAQs

Why is Parmigiano Reggiano so expensive? ›

True Parmigiano-Reggiano is also significantly more expensive than other cheeses, and for good reason: The Parmigiano Reggiano Consortium — the governing body behind the PDO — requires all of its cheeses to be produced by hand and use milk from cows that must follow a specific diet, and then be aged for at least 12 ...

For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.

Real-deal Parmigiano Reggiano is regulated by the European Union as a protected food. It can only be made in specific places in Italy under very strict guidelines. Needless to say, this imported food is not typically cheap. But the real deal is a real deal at Costco.

According to a Kraft parmesan cheese nutritional information panel, 2 tablespoons is about 12 grams. Since an ounce is 28 gms, that is about 5 tablespoons, but slightly less. This also translates to about 70 ml or slightly less than 1/3 cup. If you have ever used a measuring cup, the bigger ones won't be very helpful.

You can ask your local cheesemonger for a side-by-side tasting; the Parmesan will taste more acidic and saltier when compared to the deeply rich, nutty flavor of the Parmigiano Reggiano. It's well worth the price difference!

Pule cheese is considered the most expensive cheese in the world, with prices reaching up to $1,300 per kilogram ($590 per pound).

Parmigiano Reggiano with a maturation of 12-18 months and a higher moisture content can be kept for about 15 days. Parmigiano Reggiano with a maturation of 24 months or more can be kept for about 1 month. If some mould develops on the surface, it is possible to remove it using a knife.

Parmigiano Reggiano is a cheese that is 100% natural made up of 30% water and 70% nourishing substances. For an adult following a healthy and balanced diet of 2000 kcal a serving of 25 g Parmigiano Reggiano accounts for 36% of the calcium requirements and 24% of the phosphorous requirements.

True Parmigiano-Reggiano cheese is controlled with a Protected Designation of Origin (PDO) from the EU applying to a very specific region of Northern Italy. This is overseen by the Consorzio in the Parma region with very strict rules and inspections to maintain the quality of the cheese.

Caseificio Gennari cheese manufacturer is particularly renowned for its excellent Parmigiano Reggiano cheese.

Is Trader Joe's Parmesan real? ›

Unlike most big-brand versions of Parmesan-in-a-jar, Trader Joe's Grated Parmesan Cheese is free of potassium sorbate, a preservative often added to maintain flavor and shelf-life. Like all of our private-label dairy products, it's also made only with milk from cows not treated with rBST.

The wheels that pass the test are fire-branded with the DOP oval certification mark and stamped with pin-dot marks on the rind that reads 'Parmigiano-Reggiano,' repeated all along the rind. When you buy a block of cheese, look for the pin-dot wording on the rind.

Grana Padano will have you cheesing

Sound familiar? Despite its similarities to Parmigiano Reggiano, you don't have to break the bank to get ahold of Grana Padano. According to Wise Living Magazine, Grana Padano has a similar taste and texture to Parmigiano Reggiano but is significantly less expensive.

Parmigiano Reggiano should never be frozen. But you can freeze grated Parmigiano Reggiano.

Parmigiano Reggiano is aged longer than ordinary cheeses, and aging is one of the reasons for its rich flavor and granular texture. Parmigiano Reggiano has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.

Parmigiano Reggiano crowned best cheese in the world, while top British offerings is ranked 37th out of 100 (but Greek and Montenegrin offerings take spots in the top 10)

It is first and foremost a microbiological characteristic that binds Parmigiano Reggiano to its area of origin. Only raw milk produced in the area of origin is used to produce Parmigiano Reggiano cheese.