A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. The squat 80 pound kegs of cheese are made from raw, partially skimmed milk in Parma - thanks to strict D.O.P regulations. 24 month wheels; any younger it mises the intensity, any older and the salt and sandy texture overwhelms. Those white specks there are clusters of amino acids. They reflect proper aging and create a delightful crunchy texture. You can put parm on anything, but a traditional approach might involve ribbons of prosciutto and a swirl of Lambrusco.

Just The Facts

Country

Italy

Milk Type

Cow

Pasteurization

Raw

Rennet Type

Animal

Age

24 Months

        Parmigiano Regiano

        $6.00Price