Parmigiano Reggiano 24 Months in Sofia, Bulgaria

It needs no introduction: Parmigiano Reggiano is one of the ultimate symbols of Italian gastronomic excellence. It is produced exclusively in its PDO-certified area, which includes the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Reno River) and Mantua (to the right of the Po River).

The bond between Montanari & Gruzza and this extraordinary cheese is deep, authentic, almost familial. A love passed down through generations, reflected in every single wheel produced. The milk comes exclusively from cows raised under a strict production code, fed with local forage and vegetable-based feed, with an absolute ban on silage and animal-derived feeds.

The milk, raw and untreated, is delivered to the dairy within two hours of milking. No additives, no heat treatment: just time, expertise, and respect for tradition. It takes 16 liters of milk to produce 1 kg of Parmigiano Reggiano, a fact that alone explains the true value of this product.

Why choose Parmigiano Reggiano 24 months

The 24-month aging represents the perfect balance between flavor, texture, and versatility.

• The taste is rich yet elegant, never overpowering

• The texture is crumbly and soluble, ideal both for the table and in cooking

• Classic notes of melted butter, dried fruit, and broth emerge, without excess

This is the ideal aging for those who want to experience the true character of Parmigiano Reggiano without sacrificing delicacy. It’s no coincidence that it is the most loved by chefs and the most requested in Italian restaurants in Sofia and across Bulgaria.

If you are looking for authentic Parmigiano Reggiano in Sofia, Bulgaria, the 24-month version is the smart choice: mature, balanced, unmistakable.
In one word? The right one.