Parmigiano Reggiano 30 Months

Your order will be prepared once your payment has cleared into our account. We ship on Mondays and Tuesdays to avoid parcels being held over the weekend, except in special circumstances.

We ship orders on Mondays and Tuesdays to avoid parcels being held over the weekend, except in special circumstances. Delivery usually takes 48–72 hours from dispatch.

The little white spots can be divided into two categories: bubbles or spots, and tyrosine crystals.
Both are the result of reactions involving proteins and amino acids that occur during ageing. They are a sign of quality: the longer the cheese is aged, the more of them you may find.

Shipping costs depend on the total weight of the products ordered and the destination area. For a full breakdown of shipping costs, see the table on the “Terms of Sale and Shipping Costs” page.

Every palate is different!

Our answer is always that it depends on your palate and personal taste:

• The younger the cheese, the sweeter it is.
• The longer it is aged, the more intense its flavour becomes.

It’s up to you to decide which ageing period is right for you. If you’re not sure, you can’t go wrong with the classics: 24 and 30 months!

To suit different tastes, we recommend 24-month Parmigiano Reggiano for those who prefer a sweeter flavour, and 30-month for those who enjoy something slightly more intense.

Of course! We’re here every day — the cows never take a holiday!

Our opening hours are:

Monday to Saturday: 9:00–12:30 and 15:30–19:30

Sundays and public holidays: 9:00–11:30 and 16:30–19:00

If you’re unsure, check our Google page, which is always up to date!

To find us, we recommend searching for Az Agr Rizzi on Maps rather than using the address listed. Please note: that address will take you to a different road!

Yes! Please email us at info@aziendaagricolarizzi.it to arrange an appointment.

There are seven main differences between Parmigiano Reggiano and Grana Padano:

1. Feed: Only certain types of feed are permitted for Parmigiano Reggiano. The cows are mainly fed alfalfa hay or hay from permanent grassland. Fermented feed, which is permitted for Grana Padano, is not allowed. Examples include silage made from hay or maize. Silage produces spores that can pass into the milk and then into the cheese.
2. Preservatives: Parmigiano Reggiano is made without preservatives—only milk, salt and rennet are used. Grana Padano uses a preservative called lysozyme.
3. Milk collection: In the Parmigiano Reggiano production area, milk is collected twice a day; for Grana Padano, it is collected once a day.
4. Milk storage temperature: For Parmigiano Reggiano, milk is stored at 18°C; for Grana Padano, it is stored at 15°C.
5. Ageing: Parmigiano Reggiano must be aged for at least 12 months. It is typically enjoyed at 24–30 months, but there is no maximum ageing period. Grana Padano must be aged for at least 9 months and is typically enjoyed at 15 months, with a “Riserva” version aged for 20 months.
6. Mountain production: Around 20% of Parmigiano Reggiano is produced in mountain areas, compared with just 2% of Grana Padano.
7. Production area: Parmigiano Reggiano is made in a relatively small area covering Parma, Reggio Emilia, Modena, part of Bologna (west of the River Reno) and part of Mantua (south of the River Po). Grana Padano is made across a much larger area spanning Lombardy, Piedmont, Trentino, Emilia-Romagna and Veneto—a total of 32 provinces.
   

Yes. In 2006, tired of seeing the quality of our milk go unrecognised, we made the bold decision to rent a dairy and produce Parmigiano Reggiano using only our own milk.
The sacrifices we’ve made since then have allowed us to sell our product directly to you today, with a quality that sets it apart from what you usually find on the market.