Dall'Aglio Parmigiano Reggiano DOP - 24 Months

Every wheel of Parmigiano Reggiano begins with around 500 litres of raw cow’s milk. At Caseificio 222, that milk comes exclusively from cows the Dall’Aglio family raises themselves, fed on forage they grow across 250 hectares of Emilian farmland in Gattatico, in the Val d’Enza, the heart of the D.O.P. zone, straddling the provinces of Reggio Emilia and Parma.

The family has been producing cheese for the Consortium since the 1930s, when grandfather Dante Dall’Aglio began breeding dairy cattle. He was followed by his children Evio, Renzo, and Elsa. In 2004, his descendants opened their own private dairy and were assigned registration number 222: a member of the Consorzio del Parmigiano Reggiano under its strict regulations. Today, under the third generation, the farm is run by the grandchildren Dante and Federica, alongside the daughters Gaia and Chiara. They operate a completely closed supply chain, from the hay to the raising of the cows to the transformation of the milk. No intermediaries. No external milk sources. Around 11,000 wheels are produced each year and aged in their own warehouse.

The result is a cheese whose taste, aroma and texture exceed even the already very high standards of Emilia-Romagna, recognised with Gold at the 2024 World Cheese Awards, the Casello d’Oro for two consecutive years (2024 and 2025), and the Bandiera Verde Oro 2025. The same milk that becomes Parmigiano Reggiano also gives life to the family’s sister product, Burro Nobile: the cream that rises from the evening milk, skimmed before cheesemaking begins.

Made exclusively from raw cow’s milk from the Dall’Aglio herd. The evening milk is left to rest overnight, allowing the cream to rise naturally. The following morning it is combined with fresh whole milk from the morning milking. Only three ingredients are used: milk, salt, and natural calf rennet. No additives, no preservatives, this has been the rule since the D.O.P. designation was established.

Aged for a minimum of 24 months in the Dall’Aglio family’s own ageing warehouse. This places it in the Sigillo Armonico classification, the Consortium’s middle category for 24-month ageing, between the lighter Sigillo Delicato (12–18 months) and the more concentrated Sigillo Aromatico (30+ months, Stravecchio). Each wheel is fire-branded with the Consortium mark, the dairy number (222), and the month and year of production: full traceability from wheel to stable.

Naturally lactose-free. All Parmigiano Reggiano aged 12 months or more is naturally free of lactose. This is not an additive or a modification: lactose is fully broken down during the long ageing process, a natural consequence of the traditional method.

At 24 months, the flavour has developed beyond the mildness of younger Parmigiano into something richer and more complex: notes of melted butter and fresh fruit, with a sweet, nutty undertone. The texture is granular and crumbly but not overly dry, with visible amino-acid crystals beginning to form, the hallmark “crunch” that distinguishes properly aged Parmigiano.

Cut into slivers and serve with fresh figs, pears, or a drizzle of aged balsamic vinegar. Grate generously over pasta, risotto, or soups. Pair with a full-bodied red wine, or drizzle with honey for an elegant appetiser.

D.O.P. (Denominazione di Origine Protetta / Protected Designation of Origin) means this cheese can only be made in a defined geographical area (the provinces of Parma, Reggio Emilia, Modena, Bologna west of the Reno, and Mantua east of the Po) using traditional methods and local ingredients. Every wheel is inspected and certified by the Consorzio del Parmigiano Reggiano.

The Parmigiano Reggiano Consortium classifies cheeses by ageing: Sigillo Delicato (12–18 months), Sigillo Armonico (24 months), and Sigillo Aromatico (30+ months, “Stravecchio”).

The Sigillo Armonico marks a more structured flavour profile, with notes of melted butter and fresh fruit. Ageing between 24 and 30 months is ideal both for grating over pasta and soups, and for enjoying on its own, served in shards with fruit and a glass of red wine.

Yes. All Parmigiano Reggiano aged 12 months or more is naturally lactose-free. The lactose is completely consumed during the long ageing process. This is not an additive or a modification, it is a natural consequence of the traditional method. Suitable for lactose-intolerant diets.

Store at 4–8°C. Once opened, wrap tightly in cling film or the original vacuum packaging and refrigerate. For longer storage, vacuum-seal and refrigerate. Parmigiano Reggiano keeps well for weeks when properly stored. Do not freeze, freezing damages the crystalline texture.

Shipped with insulated packaging. Free standard delivery on orders over £100. Express next-day delivery available at checkout. We do not accept returns on food products.