Its delicate flavor and versatility has not gone unnoticed; Parmesan cheese has often been copied, but never equaled. The only real one comes from Parma, a city in the northern Italian region of Emilia-Romagna and has the seal "Parmigiano Reggiano" printed all over the side of the crust. The cheese is made from a mixture of skimmed evening milk and full-fat morning milk, and must ripen for at least 12 months to pass as Parmigiano Reggiano.
The Parmigiano Reggiano we sell has matured for no less than 24 months - exactly the time considered optimal by connoisseurs. Because the longer the ripening time, the broader the flavor profile. Use this cheese to refine the taste of a dish, add it to a cheese board or make your own pesto!
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