£6.56
This Ocado Parmigiano Reggiano is a genuine PDO cheese crafted using established traditional methods. It undergoes maturation for a full 18 months, which helps develop its distinct, full flavour profile. This authentic Italian cheese holds the DOP certification, guaranteeing its verified origin and high quality standards.- Crafted exclusively using Italian unpasteurised milk sourced from approved farms.
- Delivers a balanced taste, described as tangy with pronounced fresh, fruity notes.
- Maturity level is rated at Strength 4, indicating significant flavour depth.
- The DOP certification confirms its status as authentic Parmigiano Reggiano PDO cheese.
- Excellent for enhancing dishes when freshly shaved over salads or warm risottos.
Description
xProduct Description
Ocado Parmigiano Reggiano.
Parmigiano Reggiano PDO cheese made with unpasteurised milk.
Strength - 4
Tangy with a fresh, fruity taste, this cheese is matured for 18 months to develop its characteristically full flavour. It's delicious when freshly shaved over salads, pasta, risottos and pizza, and if you haven't got a cheese shaver, try using your potato peeler. Made with Italian unpasteurised milk from farms in the same area, the DOP (Denominazione di Origine Protetta) certification ensures that these Italian products are authentic, made using traditional methods in a specific region of Italy.
Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our delicious Mushroom, Butternut and Sage Pearl Barley Risotto recipe.
Our Ocado Parmigiano Reggiano is available in two pack sizes:
S - 200g
L - 320g
Whether you're looking for hard, soft, British or Continental, we've got choices galore in our Ocado range, simply search for 'Ocado cheese'.
Info
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256
)
Product attributes
Product attributes
Ocado Price Promise
Product Information
Ocado Parmigiano Reggiano.
Parmigiano Reggiano PDO cheese made with unpasteurised milk.
Strength - 4
Tangy with a fresh, fruity taste, this cheese is matured for 18 months to develop its characteristically full flavour. It's delicious when freshly shaved over salads, pasta, risottos and pizza, and if you haven't got a cheese shaver, try using your potato peeler. Made with Italian unpasteurised milk from farms in the same area, the DOP (Denominazione di Origine Protetta) certification ensures that these Italian products are authentic, made using traditional methods in a specific region of Italy.
Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our delicious Mushroom, Butternut and Sage Pearl Barley Risotto recipe.
Our Ocado Parmigiano Reggiano is available in two pack sizes:
S - 200g
L - 320g
Whether you're looking for hard, soft, British or Continental, we've got choices galore in our Ocado range, simply search for 'Ocado cheese'.
Country of origin
Italy
Nutritional data
Typical Values
Per 100g
*Reference
Intake
Energy
167kJ
8400kJ
Energy
402kcal
2000kcal
Fat
30g
70g
of which saturates
20g
20g
Carbohydrate
0g
260g
of which sugars
0g
90g
Fibre
0g
24g
Protein
32g
50g
Salt
1.6g
6g
*Reference Intake (RI) figures for an average adult.
Storage
Keep refrigerated 0 to +5ºC.
Once opened, best consumed within 7 days.
Package type
Plastic Film with Paper Label
Recycling information
Do Not Recycle
Other Information
Vacuum packed for freshness.
Ingredients
Parmigiano Reggiano PDO Cheese (
Milk
).
For
allergens
, see ingredients in
bold
.
Warning:
Made with unpasteurised milk.
Brand
Ocado
Manufacturer
Produced and packed in Italy using Italian milk for:
Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK
www.ocado.com
Recipes
Mushroom, Butternut and Sage Pearl Barley Risotto
Prep time: 15 mins
Cook time: 1 hr 20 mins
Serves: 4
This risotto is made with pearl barley as opposed to rice, which gives it a more robust texture and some extra bite. Packed with squash, mushroom and sage, this is a hearty meal with lots of classic autumnal flavours.
Ingredients:
4 tbsp olive oil
½ butternut squash (approx. 600g), diced into 2cm pieces
300g chestnut mushrooms, thinly sliced
1 large onion, diced
1.1 litres vegetable stock
4 garlic cloves, finely grated
12 sage leaves, finely chopped, plus baby leaves to serve
300g pearl barley, rinsed
60g parmesan, grated, plus extra to serve
1 drizzle extra virgin olive oil
Method
Step 1
Heat 2 tbsp olive oil in a large casserole dish. Add the butternut squash and cook for 10 mins on a high heat, stirring occasionally. You want some of the sides to become golden brown. Then use a slotted spoon to remove to a clean bowl and set aside.
Step 2
Put 1 tbsp oil in the casserole dish and cook the mushrooms in two batches, until golden brown. Try not to stir too often, so they get a better colour – this should take 6-8 mins. Remove from the dish and put to one side.
Step 3
Add the remaining oil to the dish, along with the onion. Cook for 8-12 mins until golden brown. While the onion cooks, heat the vegetable stock in a separate pan.
Step 4
Add the garlic, chopped sage and pearl barley to the casserole dish. Stir well to coat. Add the hot stock to the dish and bring to the boil. Cook for 10 mins then reduce to a simmer. Return the butternut squash to the dish and with the lid covering around 80 per cent of the top, cook for a further 40 mins. Stir occasionally to make sure nothing catches on the bottom of the dish.
Step 5
Test the pearl barley at this point. It should be tender but still have a little bite. If so, remove from the heat and add the parmesan; if not, cook for another 5-10 mins. If the risotto looks like it’s drying out too much during cooking, add a splash of water.
Step 6
Top with a drizzle of olive oil, a little parmesan and a few sage leaves fried in butter (optional).
