Parmigiano Reggiano

Parmigiano Reggiano DOP is a hard, crumbly cheese from northern Italy, made from raw cow’s milk sourced in the provinces of Parma, Reggio Emilia and Modena and in parts of Bologna and Mantova. The partially skimmed evening milk is blended with whole morning milk, then curdled, slowly reheated, pressed and brined. A long aging process of at least twelve months follows; this cheese is aged and only reaches its full flavor after around two years. You can taste the result immediately: deeply nutty, grainy and packed with umami, with that characteristic crumbly texture that breaks into small crystals.

Break off a piece with a cheese knife and let it melt on your tongue for a moment, and the full, savory flavor really opens up. You can freshly grate it coarsely or shave it into thin flakes (petali) over pasta, soup, carpaccio, salad or vegetables. It works just as well on a charcuterie and cheese board, as a snack or alongside a burger. It takes around 14 liters of milk to produce just one kilogram of aged cheese, which you can taste in every concentrated bite.