The authors of Parmigiano Reggiano's recipe are said to be Benedictine monks who made the delicious dairy delicacy in their attempts to make a cheese with great durability. This, combined with its unique taste, is why Parmigiano Reggiano is a popular and widely used cheese today. It is both a dessert cheese and a table cheese. It is popularly added to various types of spaghetti or pasta, lasagne, pizza, casseroles, sauces or risotto.
30 Month Parmesan
The cheese is then aged for 30 months before being imported. Split to order direct from the whole wheel, it retains the fruity richness of flavour, whilst still being moist and milky. Made by Società Agricola Valserena in Torrile, Emilia-Romagna, Italy.
