PARMIGIANO REGGIANO (par-mee-JA-no ray-JA-no)

Description: ITALY - Named after two provinces in the region of Emilia Romagna where the cheese is made,(Parma and Reggio), the 80 lb. wheels, aged about 24 months, have a famously grainy, flinty texture and nutty, unforgettable taste. Grate over pastas, in sauces, or crumbled and eaten with your best Chianti.

Region: Italy
Milk Type: Cow

Parmigiano Reggiano