ITALIAN · 65 / 163
Parmigiano Reggiano
Deeply savory, nutty and fruity with brothy umami.
Milk & style
Cow; raw for PDO • Origin Emilia-Romagna / Lombardy
Rennet Animal (listed in guide; check current label)
Tang 5/10 · Funkiness 3/10
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Food, wine & beer pairings
Food
Pasta, risotto, balsamic vinegar, pears or prosciutto
Wine
Lambrusco or Chianti
Beer
Pilsner or brown ale
More about this cheese
History & producer
Origin Emilia-Romagna / Lombardy dairy or affineur – verify the current wheel label Parmigiano Reggiano belongs to the italian tradition associated with Origin Emilia-Romagna / Lombardy. Recipes and sourcing can vary by shipment, so use the current package or wheel label to identify the exact dairy and milk treatment.
At the cheese counter
The benchmark Italian grating cheese – complex enough to snack on by itself.
In the kitchen
MELTING: Very good with gentle heat; aged pieces may release a little oil. GRATING: Excellent when cold. SHAVING: Excellent when cold – use a vegetable peeler or cheese plane.
Enjoy within
7-14 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
