London – The Parmigiano Reggiano Consortium celebrated the annual Casello d’Oro Awards early this month at London’s British Museum. Now in its second edition, the awards honored the 13 winning dairies of the 2024 Palio del Parmigiano Reggiano. During the evening, an international jury also presented two Honorable Mentions to the Parmigiano Reggiano deemed to have the best structure and the best aromatic profile, both of which went to 4 Madonne Caseificio dell’Emilia dairy in Varana di Serramazzoni (province of Modena).
In attendance was Italian ambassador to the United Kingdom, Inigo Lambertini, and the Italian and British press. The evening was hosted by Valentina Harris, one of Britain’s best-known experts on Italian cuisine and a well-known face on the BBC. The UK is the cheese’s fourth foreign market, with over 6,500 tonnes imported per year. Sales of Parmigiano Reggiano in 2024 (source: NIQ) increased by +17% compared to the previous year; this is more than the above the global average of +13.7%.
For 12 years, annual competitions called ‘Palio del Parmigiano Reggiano’ have been held throughout parts of the PDO area of origin (which spans the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the river Po and Bologna to the left of the river Reno). Each dairy can participate by registering a sample of 24-26 month aged Parmigiano Reggiano, which is evaluated by a jury composed of certified tasters from the APR (Associazione Assaggiatori Parmigiano Reggiano). In addition, during the Palio Città di Casina and the Palio GustiaMO, two cheese dairies were awarded prizes for their 40-month maturation.
The 13 winning dairies of the Palio del Parmigiano Reggiano 2024 can be found here.
The two Special Mentions for the Parmigiano Reggiano with the best structure and the best aromatic profile were awarded in a blind tasting by an exceptional international jury, composed of Gennaro Contaldo (one of the UK’s best-loved chefs and TV personalities, master of Jamie Oliver, author of highly successful cookbooks), Maddalena Fossati Dondero (editor of La Cucina Italiana and Condé Nast Traveller Italia), Bronwen Percival (cheese buyer for Neal’s Yard Dairy in London, co-founder of the website MicrobialFoods. org website and member of the editorial board of the Oxford Companion to Cheese), Cornelia Poletto (chef and manager of the Cornelia Poletto restaurant, the Cornelia Poletto cookery school and the Paolas delicatessen bar in Hamburg and well-known face of German TV), Cathy Strange (food culture ambassador of Whole Foods Market and member of the Guilde Internationale des Fromagers, the American Cheese Society, Les Dames d’Escoffier and the Cheese Importers Association) and Carlos Yescas (judge at the World Cheese Awards, co-founder of Lactography, author of books on cheese and contributor to the Oxford Companion to Cheese).
Also among the evening’s notable attendees were Ronan Currie, assistant blender at The GlenAllachie Distillery, and George Wills, UK sales & marketing manager at Kilchoman Distillery, two of Scotland’s most esteemed craft distilleries. Scotch whisky pairs perfectly with Parmigiano Reggiano because of the many affinities they share: from the inseparable link to their raw materials (water for the former, raw milk for the latter), area of origin, to the fundamental importance of time ( ‘ageing’ for the distillate and ‘maturation’ for the cheese) for the evolution of flavours and aromas, the versatility of pairings, and the role of standard-bearer of national excellence in the world. Just as Parmigiano Reggiano is an icon of Made in Italy with a turnover that exceeds 3 billion euros and an export that reaches almost 50%, whisky is synonymous with Scotland with a turnover that exceeds 7.1 billion pounds and an export that exceeds 78% of the total (Source: Scottish Development International, the official Scottish Government agency that promotes trade relations between Scotland and overseas markets).
The two Scotch whiskies were also the main ingredients of the two signature cocktails created for the occasion by renowned mixologist Giorgio Bargiani, assistant director of mixology at The Connaught in London. The first, called Pomo d’Oro, paired with 24-month Parmigiano Reggiano, Kilchoman Whisky Machir Bay (a single malt matured in ex-bourbon and ex-sherry casks, with notes of citrus, layered vanilla, caramel and maritime peat smoke) was mixed with Cinzano Vermouth Bianco, a tomato liqueur and a few drops of Tonka bitter, and garnished with a caper. The second, named Salt Fat Acid Heat paired with 40-month Parmigiano Reggiano, the GlenAllachie 11 Years Old Marsala Wood Finish (aged for 8 years in American oak ex-bourbon casks and finished for about 42 months in Marsala barrels) was characterised by a well-rounded palate sensation, rich in sweet fruit and soft caramel, with a velvety mouthfeel and a long finish) was blended with Amontillado Sherry, balsamic vinegar, soy sauce and Cedrata Tassoni, and garnished with a wedge of Chinese mandarin, reflecting all the basic elements of taste. The PDO has reconfirmed itself not only as a product of extreme versatility and distinctiveness, but also as an indispensable element of any convivial gathering, such as a haute mixology tasting with friends.
The Italian Ambassador to the UK, Inigo Lambertini, said: «I am particularly pleased that the Parmigiano Reggiano Consortium has chosen London as the setting to celebrate such an important event as the Casello d’Oro Awards. For Parmigiano Reggiano DOP, the UK is historically a market of primary importance, where it continues to enjoy great success despite the challenges posed by Brexit and the new customs regulations that came into force during the year. Parmigiano Reggiano DOP remains a symbol of Italian excellence, tradition and know-how, handed down over the centuries by generations of breeders, farmers and cheesemakers. And in the UK it has become an indispensable ingredient, strengthening the gastronomic and cultural ties between the two countries.
“We are proud to have celebrated the second edition of the Casello d’Oro Awards», said Nicola Bertinelli, President of the Consortium, «and awarded the prize to the 13 dairies that won the Palio del Parmigiano Reggiano in 2024. PDO is an increasingly international product, with an export quota that has almost reached 50%. After the Italian Embassy in Paris, the venue for the first edition, we chose as the stage for yesterday’s event the splendid British Museum in London, the capital of our fourth largest foreign market, with over 6,500 tonnes imported per year and a sell-in 2024 that marked a growth of +17% compared to the previous year. For our PDO, which aims to become an iconic global brand, it is not only essential to export the product, but also the product culture. Events such as this represent important occasions to celebrate the marriage between Parmigiano Reggiano and foreign markets and to continue to chart the course to bring out the distinctiveness of our PDO, raising awareness among consumers around the world.”
