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.
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