Whole wheel of Parmigiano Reggiano PDO, 39 kg

Filter:

Availability
0 selected Reset
Price
The highest price is €655,00 Reset

4 products

Whole wheel of Parmigiano Reggiano PDO, 39 kg

Whole wheel of Parmigiano Reggiano, approximately 39 kg

Whole wheel of Parmigiano Reggiano is the ideal purchase for restaurants, delis, hotels, B&Bs, and other commercial activities.

Whole wheel of Parmigiano Reggiano: A Symbol of Beauty and Culinary Tradition

The purchase of a whole wheel of Parmigiano Reggiano is not just a culinary choice but also a gesture of deep respect for Italian gastronomic tradition and culture.

Displaying a whole wheel of Parmigiano Reggiano adds authenticity to your culinary offering, elevating your brand perception and solidifying customer trust in the quality of your products.

We present the possibility of Whole Wheels of Parmigiano Reggiano PDO in various aging stages, each suitable for different dishes and palates, ensuring a high-level gastronomic proposal.

Whole Wheel of Parmigiano Reggiano 12 months

Ideal for fresher and lighter use, the 12-month aged Parmigiano Reggiano is perfect to incorporate into salads, light appetizers, or as a surprising element in gourmet breakfasts in a hotel or B&B. Its freshness pairs splendidly with fresh fruit and light wines.

Whole Wheel of Parmigiano Reggiano 24 months

With an intriguing balance between sweetness and savoriness, this aging is excellent grated over pasta and risottos in restaurants or served in shavings on warm sandwiches in a refined deli.

Whole Wheel of Parmigiano Reggiano 30 months

Perfect for dishes requiring a strong and assertive character, the 30-month Parmigiano Reggiano adds depth to soups and stews or takes center stage in cheese and wine tastings selected for your most discerning guests.

Parmigiano Reggiano DOP: each dairy makes its own Parmigiano Reggiano

Caseificio Il Battistero has been producing Parmigiano Reggiano since 1939. We are not only cheesemakers, but also farmers and breeders. We sell what we produce and we know where it comes from: from the milk of cows raised in Val Ceno and Val Pessola and also fed with hay from stable meadows, rich in aromas and biodiversity .