Botanical Plate · 19th c. Scientific AtlasBos taurus (Reggiana/Frisona Milk Culture)
Artisanal Cheeses & DairyArtisanal Specialty
Parmigiano-Reggiano DOP (King of Cheeses)
Native / Vernacular: [Parmigiano Reggiano DOP (Vacche Rosse)]
Bos taurus (Reggiana/Frisona Milk Culture)·Family: Hard Granular Alpine/Grana Cheese
Primary Geographic TerroirParma, Reggio Emilia & Modena, Italy
Flavor Profile & Aroma Notes
Crystalline UmamiNuttySaltyFruity PineappleBrothy
"Melted butter, roasted hazelnut, dried fruit, and aged lactic complexity"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Naturally 100% lactose-free due to long artisanal lactic fermentation (24 to 36 months)
- ✓High bioavailability of calcium, phosphorus, and bioactive peptide chains
- ✓Rich in free glutamic acid (~1.2g/100g) delivering profound natural umami without additives
Identified Active Phytochemicals:
Free GlutamateTyrosine crystalsCasein phosphopeptidesConjugated linoleic acid (CLA)
Kitchen & Chef Applications
- Finely grated over classic Bolognese ragù, broths, carbonara, and risottos
- Served in rough chunks with Traditional Balsamic Vinegar of Modena DOP and walnuts
- Rinds simmered into vegetable and meat broths to infuse unmatched savory depth
Artisanal Flavor Pairings
Aceto Balsamico TradizionaleProsciutto di ParmaPearsWalnutsLambrusco / Sangiovese
Harvest Season & Pantry Care
Harvest Window:Aged 24 to 40 months in humidity-controlled stone cellars
Storage Guidelines:Wrap in wax paper followed by perforated foil at 4-8°C.