Parmigiano-Reggiano is an Italian hard, granular cheese produced from cow's milk. At 12 months of ripening, it is cut with a special knife to give chips. At 24 months of ripening, which has become crumbly, it presents a fruity and spicy flavor.
According to history, it was the Cistercian monks of Parma (hence Parmigiano) and the monks of Reggio-Emilia (hence Reggiano) who had the idea of making this cheese. But the monks did not stop there, they experimented with milk and found a way to make cheese that could be kept for a long time.
Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.
All of our cheeses are cut to order. Please select delivery date and time at checkout.
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