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For true cheese connoisseurs, no other hard cheeses quite measures up to the subtly nuanced flavour of Parmigiano Reggiano – or Parmesan as it is more commonly known.
To be an authentic Parmigiano, cheese must be made from the milk of cows that have grazed only on fresh grass and hay. The name itself is a reflection of the regions where it has been made since at least the middle ages. Parma, Reggio Emilia, Modena, Bologna and Mantua. By adopting the name Parmesan, imitators get around the thorny European Union PDO legal issues and hope cheese lovers won’t notice the bitter taste often present in their inferior quality cheese.