Parmigiano-Reggiano is often called the “King of Cheeses” and is one of the most celebrated foods in the world. Produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua in Italy, it carries a DOP designation and must be aged for a minimum of 12 months, though 24 to 36 months is most common.

Flavor Profile

Parmigiano-Reggiano has a granular texture with a rich, savory, and complex flavor profile. Young wheels (12-18 months) are fruity and mild. Well-aged wheels (24-36 months) develop intense notes of brown butter, roasted nuts, and dried fruit. The distinctive crunchy white crystals are tyrosine, an amino acid that forms as proteins break down during aging.

How to Use Parmigiano-Reggiano

Grate over pasta, risotto, soups, and salads. Shave into thin curls for appetizers and salads. Eat in chunks with aged balsamic vinegar, honey, and fresh pears for a classic Italian pairing. The rind can be simmered in soups and stews to add depth and umami.

Pairing Suggestions

Pair with Zinfandel, Merlot, Madeira, or a bold Sangiovese. Parmigiano-Reggiano also pairs beautifully with sparkling wines like Lambrusco and Prosecco.

Storage

Wrap in wax paper and then loosely in plastic wrap. Store in the refrigerator, where it will keep for weeks or even months. Always bring to room temperature before serving.