Gran Soresina Parmigiano Reggiano PDO cheese
Gran Soresina Parmigiano Reggiano PDO is an aged cheese with extraordinary flavour. Its recipe dates back to the Cistercian and Benedictine monks who began processing milk in large cauldrons in the 12th century to obtain a delicious hard cheese. And it has been handed down to the present: only good milk milked and processed by masterful hands in a one-of-a-kind region. Latteria Soresina carefully selects the finest wheels of Parmigiano Reggiano, attentive to ageing according to tradition.
Did you know that Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia and Modena, in the Bologna area left of the river Reno and in the Mantua area to the right of the river Po? On these farms, cows are fed a controlled diet based on locally produced fodder, in full compliance with the regulations of the Protection Consortium, which forbids the use of silage fodder, fermented feeds and animal-origin meals.
Approximately 550 litres of milk are needed to produce one wheel of Parmigiano Reggiano. The milk from the morning’s milking and that of the previous evening is collected in typical copper cauldrons, where coagulation takes place naturally by adding rennet and whey starter rich in natural milk enzymes. This is how the curd is created, which is then broken up and cooked until it reaches 55° to obtain a dense caseous mass that will become twin wheels. After branding and salting, the production cycle ends and the ageing of Parmigiano Reggiano begins, lasting a minimum of 12 months, the longest of all PDO cheeses.
A STORY OF EXCELLENCE IN EVERY FORM
PORTIONS
THERMOFORMED VACUUM-PACKED PORTION
200 g
THERMOFORMED VACUUM-PACKED PORTION
900 g
WEDGE ANS WHEEL
WEDGE 1/16
2 kg approx.
WEDGE 1/8
4 kg approx.
WEDGE 1/4
8 kg approx.
WHEEL
37 kg approx.
Grated and shavings
GRATED
80 g
GRATED
1000 g
Nutritional information
| Characteristic | Detail |
|---|---|
| Ingredients | MILK, salt, rennet |
| Allergens | Milk |
| Storage conditions | Keep at +2°/+8°C. |
| Suitable for gluten-intolerant individuals | YES |
| Suitable for lactose-intolerant individuals | YES* |
| Typical Values | per 100 g |
|---|---|
| Energy | 1671 kJ/402 kcal |
| Fat | 30 g |
| - of which saturates | 20 g |
| Carbohydrate | 0 g |
| - of which sugars | 0 g |
| Protein | 32 g |
| Salt | 1,6 g |
| Calcium | 1155 mg (144% VNR**) |
| Lactose | < 0,1 g* |
*Parmigiano Reggiano is naturally lactose-free. Lactose less than 0.1 g per 100 g.
he absence of lactose is a natural consequence of the typical production process with which Parmigiano Reggiano is obtained. Contains less than 10 mg galactose per 100 g.
**NRV = Nutrient Reference Values