DescriptionAn American version of the classic northern Italian grating cheese, its name is adapted from the Italian "Parmigiano." Harder and a touch saltier than its Italian ancestor, with a sharp, nutty flavor. An economical alternative to Parmigiano, grated over pasta, pizza, or a casserole.Cheese 101Learn the essentials — from buying to serving
- Contains Milk
Cultured Milk, Enzymes, Salt.