PARMIGIANO REGGIANO DOP

Beneath a thick, natural rind, the paste of our Parmigiano Reggiano DOP reveals a deep golden hue, at once brittle and crumbly, dotted with crunchy crystals that reflect its long maturation. Affinage continues in the cellar for a minimum of twenty-four months, each wheel turned, brushed, oiled and closely monitored. The raw milk, worked according to a method unchanged for centuries, yields a firm matter that breaks cleanly under the blade.

On the palate, the expression is broad: dried fruit, warm milk, noble fermentation and white wine, carried by an elegant saline structure and a lingering finish. Enjoy it in shavings as an aperitif, in chips on a board, or freshly grated over pasta, risotto, soups and broths. The rind can also be kept, to flavour a slow cooking.

For pairing, it goes well with a structured white wine or a full-bodied Italian red, as well as with a country sourdough loaf. To continue the tasting, browse our other cow’s milk cheeses.