Our Parmesan Production

Our cheese is aged for 27 months. We chose this level of aging because we believe this is the perfect sweet spot where the cheese is complex and delicious, but still extremely versatile and not too overpowering for everyday use.

Yes, our cheese is certified by the Denominazione d' Origine Protetta for Parmigiano Reggiano and our facilities are regularly monitored and tested to maintain this certification.

The DOP label is a certification maintained by the Italian authorities that guarantees that your favorite cheese, prosciutto, olive oil, etc., is produced, processed, and packaged in a specific geographical zone and according to tradition.

In the case of Parmigiano Reggiano, the requirements include:

• Area of Origin: the milk and the cheese must be produced in Italy in the defined geographical area which comprises the provinces of Parma, Reggio Emilia, Modena, Mantua (on the right bank of the Po river) and Bologna (on the left bank of the Reno river).
• Cow's Diet: The dairy cows must be fed mainly with forage from the area of production (Silage is forbidden).
• Aging: The cheese must be aged a minimum of 12 months within the designated region.
  
• Ingredients: The cheese can only include 3 ingredients: milk, salt and calf rennet.
• Professional taste test: 100% of the wheels of Parmigiano Reggiano must be checked by the Consorzio (the governing body of the DOP).

There are fewer than 3000 milk producers and around 300 dairies (parmesan production houses) that are authorized to produce this cheese, making it extremely precious!

Unlike what many people assume, the white spots you find on your cheese are not grains of salt or calcium. In fact, they are crystals of tyrosine, which is an aminoacid present in the cheese, and it is an index of the degree of aging (more white crystals = longer aging).

Yes, the rind of Parmigiano Reggiano is completely natural and can be eaten! Just clean it first to remove any foreign substances that may have accumulated.

We highly recommend putting the rind into soups or sauces and removing it just before serving, it infuses with the liquid and adds an incredible umami flavor.

Made by Mama's award-winning Parmigiano Reggiano is stored in a vacuum sealed package. Vacuum-packed Parmigiano Reggiano can be stored in the refrigerator or in ambient temperatures for several months without being opened. 

Once the package has been opened, Parmigiano Reggiano with a maturation of 24 months or more can be kept for about 1 month. Our cheese is aged for 27 months, because this is where the balance between fatness and acidity is absolutely perfect, so you should be able to keep it for about a month during which time it should maintain its optimal properties. 

Because Parmigiano Reggiano tends to absorb other smells present in the refrigerator, we recommend storing it in plastic or glass containers once opened. You can also store it in a food-grade plastic film.