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Parmigiano Reggiano is made from grass fed cows’ milk, which is heated gently and mixed with rennet to make it coagulate into curds. The curds then go through a process where they are pressed into great wheels, brined, then aged for 1-2 years. Parmigiano has a distinctive sharp, sweet, nutty flavor, and is used grated over pastas, risotto and soups, eaten with fruit, and the rinds used to flavor soups. The more aged it is, the more you will find white slightly crunchy cheese crystals throughout the cheese providing little blasts of intense a flavor. Parmigiano is rich in glutamate, which gives it ‘umami ‘ or ‘savoriness’