This hard textured cheese has been carefully aged for 22 months, giving it it’s distinctive complex flavour and granular texture. Both the cows that produce the milk, and the green forage used to feed them all are based in the Parmigiano Reggiano production area, which includes Parma, Reggio Emilia, Modena, Bologna, and Mantua. The solubility of this aged cheese makes it a versatile addition to the kitchen, and allows it to blend so well with other ingredients.
- Use as a classic topping for many pasta based dishes and also in partnership with mozzarella on pizza.
- Use in savoury baking such as scones, puff pastry twists and bread rolls
- Add to all styles of dressings, such as a vinaigrette with mustard