One of the most popular and emblematic Italian cheeses, Parmigiano Reggiano is a classic cheese around the world. Made from raw cow’s milk, this particular Parmigiano is aged for 24 months at least, developing that rich, salty-but-buttery, complex and full flavor that we love.
This dry, hard and crumbly cheese is made in the Emilia Romagna region of Italy. The cheese is left to age in cellars, turned every week and inspected at 12 months by the Consortium that oversees the production of Parmigiano, to make sure it’s up to par. This ancient cheese has been in production for over 800 years, and Italians take great pride and care of its production.
Typically shaved or grated and served over a heaping plate of pasta, a hot piping risotto, or slivered over salads, a great Parmigiano Reggiano is also traditionally eaten in Italy shaved and drizzled with an aged Balsamic vinegar. Save the rind once the cheese is gone and add it to your soups and stock for a fabulous flavor.
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