The Caseria di Sant'Anna farm in Modena, Emilio-Romagna, under the ownership of Giulio Ghiaroni, has met USDA National Organic Program standards since 2004. Aged for two years, his organic Parmigiano-Reggiano has a softer texture and lighter flavors than its conventional counterpart. Though young, it still delivers that unmistakable blend of salty, nutty and caramel-like sweetness you come to expect in a true Parmigiano. We use this version of the classic as a table cheese more than a grating cheese. Break it into bite-size chunks, drizzle with syrupy, aged balsamic vinegar (another famed Modena product) and serve with a juicy Italian red wine.
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