Parmigiano Reggiano
Made since the Middle Ages between Parma, Reggio Emilia and Modena, Parmigiano Reggiano is aged for at least 12 months, often much longer. Its crunchy little crystals, a sign of long ageing, are naturally formed amino acids.
- Milk: Cow
- Family: Pressed, cooked
- Origin: Emilia-Romagna, Italy
- Best season: all year
Ripening
Ripened for 12 to over 36 months.
What to serve it with
Shavings over pasta, risotto or spinach