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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)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
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