Parmigiano Reggiano DOP 24 Months 200 g (Case 12)

Auricchio Parmigiano Reggiano DOP 24 Months 200 g Case 12 – Quick Overview

Italian Parmigiano Reggiano DOP aged 24 months, in convenient 200 g vacuum-sealed wedges, case of 12. Distribution by Gennaro Auricchio S.p.A. The 24-month ageing delivers the balanced profile preferred by professional chefs for both risotto mantecatura and degustation in scaglie.

Origins and History (12th Century)

The origins of Parmigiano Reggiano date back to the 12th century in the great Benedictine and Cistercian monasteries between Reggio Emilia and Parma: San Giovanni Evangelista (Parma), San Prospero (Reggio Emilia), San Martino di Valserena and San Bernardo di Fontevivo. Boccaccio mentions it in the Decameron when describing the land of Bengodi: "there was a mountain of grated Parmigiano cheese upon which stood people who did nothing else but make macaroni and ravioli".

PDO Specifications and Territory

Protected by EC Reg. 1107/96 and EU Reg. 1151/12. Raw cow's milk, partially skimmed by natural creaming, without additives. Exclusive production area: provinces of Parma, Reggio Emilia, Modena, Bologna on the left bank of the Reno river and Mantua on the right bank of the Po river. A wheel must weigh between 30 and over 40 kg and requires about 550 litres of milk (14 litres for every kg of cheese produced). Minimum legal ageing 12 months; 24 months is the premium ageing for professional food service.

Professional Uses and Portions

Creaming risotto alla milanese: 60 g of 24-month Parmigiano per 320 g of rice (=15 g per portion), added off the heat along with cold cubed butter to achieve the all'onda texture. Four-cheese pasta: savoury base together with gorgonzola, fontina and emmentaler. Emilian cappelletti in broth: generous sprinkling when serving. Tasting in flakes: served with Aceto Balsamico Tradizionale di Modena DOP aged 12 years or more, an optimal pairing for its sweet-and-sour notes. Melt on meat and fish for just a few moments so as not to disperse the volatile aromas (never cook for a long time).

Reference Chefs

Gualtiero Marchesi (1930-2017, father of modern Italian cuisine) used 24-30 month Parmigiano Reggiano to cream his iconic 1985 "Riso oro e zafferano". Massimo Bottura (Osteria Francescana, 3 Michelin stars) uses it in his famous reinterpretation "Riso, oro al posto della cipolla". Known as "the king of cheeses", it was ranked best cheese in the world by Taste Atlas in 2023.

Technical Specifications

Hard PDO cheese. Aged 24 months. Net weight 200 g per vacuum-packed wedge. Case of 12 pieces = 2.4 kg. Storage 4-8 °C. Nutritional values per 100 g: 32.4 g protein, 29.7 g fat, 402 kcal, 1,155 mg calcium. Country of production Italy (Emilia). HS code 0406.90. EAN 8004603103696. Allergens: contains milk and dairy derivatives.

Storage

Unopened vacuum pack: 4-8 °C, shelf life 60-90 days from packaging date. Opened: wrap in food film or a slightly buttered damp cloth, store in the refrigerator vegetable drawer, consume within 30 days. Do not freeze (=crystals ruin the granular texture).

Distribution and Logistics

Refrigerated B2B delivery in Switzerland from the LAPA warehouse in Embrach. 12 vacuum-packed 200 g pieces per carton (2.4 kg). Aligned with standard LAPA delivery routes for the regions of Zurich, Bern, Geneva, Lugano and Basel.