The king of cheeses · DOP
Original Parmigiano Reggiano DOP, aged 24 and 36 months. Personally selected at the dairy, vacuum-packed and brought to Switzerland – naturally lactose-free.
Two ages
The longer the ageing, the more intense the aroma and crystal structure. Both are DOP certified, both are lactose-free.
24 months
36 monthsDid you know that…
During the first 48 hours of ageing, lactic acid bacteria break down the milk sugar completely. No additives, no intervention – just time. That is why even people with lactose intolerance can enjoy real Parmigiano Reggiano without any problem.
History
The history of Parmigiano Reggiano goes back to the Middle Ages. As early as the 12th century, monks in the areas around Reggio Emilia and Parma made a special hard cheese prized for its long shelf life.
Over the centuries the craft was handed down and preserved. To this day Parmigiano Reggiano is made according to traditional rules – with few natural ingredients and a lot of time.
Milk, rennet, salt and time: nothing more is needed to create one of Italy’s most famous cheeses. Its home is Emilia-Romagna – and in particular the area around Reggio Emilia, where this tradition is still alive today.
Craftsmanship since the 12th century
No additives, no intervention – only milk, rennet, salt and time. Six steps, unchanged for centuries.
01The milk comes from cows fed according to strict rules: fresh grass, hay and a little grain. Silage and fermented feed are strictly forbidden – for the purity of the milk.
02Milking happens twice a day. The evening milk rests overnight and the cream rises. In the morning it is mixed with fresh whole milk, heated in large copper vats and slowly turned into curd with natural calf rennet and whey starter.
03Immediately after moulding, every wheel receives the typical dotted “Parmigiano Reggiano” pattern, the dairy number and the production date. This marking guarantees traceability and authenticity.
04After a few days in the mould, the wheel lies in brine for around 20 days. Salt is decisive for flavour, ageing and shelf life.
05The wheels age for at least 12 months in special warehouses – regularly checked, turned and brushed. The longer the ageing (24, 36 months or more), the more intense and complex flavour and texture become.
06After at least 12 months an expert from the Consortium inspects every wheel: with a special hammer he taps the rind to detect any flaws inside. Only flawless wheels may bear the name Parmigiano Reggiano.
Good to know
With every piece of cheese you receive the original food paper from Italy – so the Parmigiano stays fresh for weeks.
Carta politenata is a special paper with a thin coating on the inside. It protects the Parmigiano from moisture and drying out and preserves aroma and texture. The cheese can still breathe – quite unlike airtight plastic film.
Frequently asked questions
Lactose, DOP, ageing, storage – the answers to the questions our customers ask most often.
Yes. During the first 48 hours of ageing, lactic acid bacteria break down the milk sugar (lactose) completely. Parmigiano Reggiano is therefore naturally lactose-free – without additives and without intervention.
The 24-month Parmigiano is mild, sweet and harmonious with a crumbly texture – ideal for everyday use. The 36-month is more complex and intense, with notes of spices and dried fruit – perfect with red wine and Balsamico Riserva.
DOP (Denominazione di Origine Protetta, protected designation of origin) guarantees that the cheese is produced exclusively in the region of origin (Parma, Reggio Emilia, Modena and parts of Bologna and Mantua) according to the strict rules of the Consortium.
Best in “carta politenata”, a special food paper that lets the cheese breathe and protects it from drying out. Smooth side on the cheese, wrap loosely and keep in the fridge. If the paper gets damp or greasy, simply replace it.
Directly from Casa Ibatici: order online with delivery across Switzerland, free delivery within 10 km of Schmerikon, or pickup at Fidibus.Beer in Schmerikon and Metzgerei Betschart in Eschenbach.
Direct from the importer
500 g vacuum-packed, aged 24 or 36 months – delivered or collected in Schmerikon and Eschenbach.
