Grated Parmigiano Reggiano

Weight: 300

Maturation: 20 months

Cheese Type: Cooked, Pressed cheese

This Italian cheese was most likely first produced by the Cistercian monks of Parma and the Benedictine monks of Reggio-Emilia, thus the name Parmigiano Reggiano. This cheese is characterised by its rough and grainy texture, as well as its mixture of salty, fruity, and smoky flavour.

Wine Pairing:

White wines (Sauternes, Balzac, Tokay)




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Best Before: 30 Aug 2024

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