The king of cheeses. The cheese of kings. The true Parmigiano. Aged two years in the Apennine hills of Emilio-Romagna. Sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. Known the world over as the perfect grating cheese, but often overlooked as a table cheese and companion to bold red wines. Try it straight, by the chunk, drizzled with aged balsamic vinegar.
Why We Love It
The nutty and salty notes in Parmigiano make it a wonderful table cheese or finishing touch.
Tasting notes: Pineapple, dried apricot, hazelnut, hay, salt
Serve it with: Muscat grapes, dried pear, sweet coppa, truffle honey, Corvina, Montepulciano, port, prosecco
Over pasta: Using a fine grater, shower freshly-cooked pasta with a generous pile of Parmigiano.
Over salad: Using a vegetable peeler, create fat cheese curls to top greens. Especially good over arugula.
Parmesan & Grating Rating
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Milk Type: Cow's Milk
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