Parmigiano Reggiano, often called “The King of Cheeses,” is named after the provinces in which it is made: Parma and Reggio Emilia. Characterized by tiny white crystal grains, Parmigiano Reggiano has a hard, gritty texture and is sharp and nutty in taste. The cheese is frequently grated over pastas and used in soups and risottos. It can also be eaten on its own as a snack, served alongside charcuterie meats such as salami and prosciutto.
Pasteurized cow's milk, salt, lactic cultures
17.6 oz (500 g) wedge, pack of 2
Product of Italy