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Parmigiano cheese – The classic one

 47.00 225.00

Seller: Caseificio Araldi


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Select the desired quantity:

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1, 2, 3, 4, 5

Hamper FO03-A  “Parmigiano cheese – The classic one” contains:

  • 1 Kg Parmigiano Reggiano DOP maturing  24 months (2 packs)
Quantity Code n. Cost of the Goods
1 Hamper-FO03-A-1 € 47
2 Hamper-FO03-A-2 € 93
3 Hamper-FO03-A-3 € 137
4 Hamper-FO03-A-4 € 182
5 Hamper-FO03-A-5 € 225

Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.

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Parmesan Cheese PDO

Parmigiano Reggiano is a well-known hard cheese,  with a long and slow maturation, produced with raw, partially skimmed milk,  without the addition of additives or preservatives.
The area of ​​production of Parmigiano Reggiano cheese includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua south of the Po river.
During ripening it acquires its typically granular, flaky, crumbly and soluble texture, and its unique taste.

For a complete Parmesan cheese wheel, ask for information using the contact form .

Designation: Parmigiano Reggiano DOP  (stagionato 24 mesi)
Net quantity: 1000 g
Ingredients: cow milk, rennet,  salt.
Special conditions of storage and / or use: store in a fresh place, once opened keep it in the fridge.
Produced and packaged by: Azienda agricola e caseificio Araldi Pietro e Luigi , Via Bergamino 3 – Loc. Madregolo – 43044 Collecchio (Pr)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Allergenic ingredients : milk

Nutrition facts
Average values per 100 g (aged 24 months)
Energy:   1633 Kj / 392 Kcal
Fats:   28 g
of which saturated:  19 g
Carbohydrates:   0 g
of which sugars:  0 g
Proteins:  33 g
Salt:  1,6 g

How a heesemaker works

In the beginning

Araldi Pietro and Luigi, the small family-run farm and cheese dairy has been producing the “king” of Italian cheeses, Parmigiano Reggiano since 1964 in Madregolo (Parma),  following the entire production chain: from the breeding of cows to milking and all the processing and maturation phases.

The cows

Over 50 years the company has undergone a transformation from a few cows raised in a stable to more than 450 heads of Italian Friesian cattle that are raised and cared for with passion to produce high quality milk, because this is the only way to get the best Parmigiano.
The company is self-sufficient, it adopts closed cycle production where everything is produced and used. In fact, only strong and healthy milk-producing cows are selected, and the hay is grown on the farm’s lands using the best equipment and care necessary to obtain a product rich in minerals and fibre, fragrant and healthy.

The production

With great care and in full respect of the Parmigiano Reggiano production regulation more restrictive than Grana Padano cheese, Araldi ensures the traceability of the entire production chain. In addition to the production of lucerne and polyphytic meadows, wheat and durum wheat, corn and tomatoes are also grown for proper crop rotation purposes and other needs of the company .
The dairy farm produces about 3,600 wheels of Parmesan reggiano obtained using only the milk from Italian Friesian cows raised on the farm. The Cheesemaker collects the milk from the stable twice a day, as required by the strict production regulations of the Consortium. The quality of the milk and the skill of the Cheesemaker are essential for the production of an excellent Parmigiano Reggiano.

Parmesan ageing

The minimum aging of Parmigiano Reggiano is 12 months which has a delicate and soft flavour of milk, quite a fresh parmesan cheese; when it has aged 24 months, it becomes sweet with hints of fruit, great for both an appetizer or to be grated, at 30 months it acquires a strong, complex and distinctive taste, and finally at 36 months and 48 months it is highly valued for its characteristic flavour  and high digestibility.




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