Parmigiano Reggiano

Description

Cows Milk

Unpasteurised

Traditional Rennet

Italy

The justifiably famous classic, aged to 30 months to allow the full expression of its wonderful flavours. Straw coloured, friable and crystalline in texture, the aged cheeses such as this develop notes of walnut and dried fruit and dissolve to a lovely creaminess in the mouth. Superb to cook with, but don’t feel bad if you eat it all before it reaches the pasta dish.

Additional information