Sanniti Parmigiano Reggiano 24 Months Aged, 2.5 lb.
Parmigiano Reggiano is the king of hard cheeses
Add grated Parmigiano Reggiano cheese to your favorite soup, pasta, or rice dish.
Delight in the complex flavors of this hard Italian cheese.
Parmigiano Reggiano, often called “The King of Cheeses,” is named after the provinces in which it is made: Parma and Reggio Emilia. With a protected designation of origin, an authentic wheel of Parmigiano Reggiano must come from this region. Characterized by tiny white crystal grains, this type of Italian cheese has a hard, gritty texture and is sharp and nutty in taste.
A wedge of Parmigiano Reggiano is frequently grated like parmesan cheese. Add it to pastas, soups, and risottos. You can even use it in cacio e pepe as an alternative to the sheep's milk cheese pecorino Romano.
It can also be eaten with other types of cheeses in a cheese board. For a true sampling of Italian cuisine, contrast the strong, distinctive flavor of Parmigiano Reggiano with the subtler taste of milder, creamy cheeses. Enjoy the King of Cheeses alongside mozzarella di bufala, grana padano, and blue cheese.
Alternatively, serve this cheese from northern Italy as part of a charcuterie board alongside cured meats such as salami and prosciutto. It pairs well with red wine, fresh bread, and infused olive oil.
Ingredients:
Pasteurized milk, salt, enzymes
Size:
2.5 lb.
Origin:
Product of Italy
Original: $78.50
-70%$78.50
$23.55More Images
Sanniti Parmigiano Reggiano 24 Months Aged, 2.5 lb.
Parmigiano Reggiano is the king of hard cheeses
Add grated Parmigiano Reggiano cheese to your favorite soup, pasta, or rice dish.
Delight in the complex flavors of this hard Italian cheese.
Parmigiano Reggiano, often called “The King of Cheeses,” is named after the provinces in which it is made: Parma and Reggio Emilia. With a protected designation of origin, an authentic wheel of Parmigiano Reggiano must come from this region. Characterized by tiny white crystal grains, this type of Italian cheese has a hard, gritty texture and is sharp and nutty in taste.
A wedge of Parmigiano Reggiano is frequently grated like parmesan cheese. Add it to pastas, soups, and risottos. You can even use it in cacio e pepe as an alternative to the sheep's milk cheese pecorino Romano.
It can also be eaten with other types of cheeses in a cheese board. For a true sampling of Italian cuisine, contrast the strong, distinctive flavor of Parmigiano Reggiano with the subtler taste of milder, creamy cheeses. Enjoy the King of Cheeses alongside mozzarella di bufala, grana padano, and blue cheese.
Alternatively, serve this cheese from northern Italy as part of a charcuterie board alongside cured meats such as salami and prosciutto. It pairs well with red wine, fresh bread, and infused olive oil.
Ingredients:
Pasteurized milk, salt, enzymes
Size:
2.5 lb.
Origin:
Product of Italy
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Parmigiano Reggiano is the king of hard cheeses
Add grated Parmigiano Reggiano cheese to your favorite soup, pasta, or rice dish.
Delight in the complex flavors of this hard Italian cheese.
Parmigiano Reggiano, often called “The King of Cheeses,” is named after the provinces in which it is made: Parma and Reggio Emilia. With a protected designation of origin, an authentic wheel of Parmigiano Reggiano must come from this region. Characterized by tiny white crystal grains, this type of Italian cheese has a hard, gritty texture and is sharp and nutty in taste.
A wedge of Parmigiano Reggiano is frequently grated like parmesan cheese. Add it to pastas, soups, and risottos. You can even use it in cacio e pepe as an alternative to the sheep's milk cheese pecorino Romano.
It can also be eaten with other types of cheeses in a cheese board. For a true sampling of Italian cuisine, contrast the strong, distinctive flavor of Parmigiano Reggiano with the subtler taste of milder, creamy cheeses. Enjoy the King of Cheeses alongside mozzarella di bufala, grana padano, and blue cheese.
Alternatively, serve this cheese from northern Italy as part of a charcuterie board alongside cured meats such as salami and prosciutto. It pairs well with red wine, fresh bread, and infused olive oil.
Ingredients:
Pasteurized milk, salt, enzymes
Size:
2.5 lb.
Origin:
Product of Italy
