DOP Parmigiano Reggiano 24 Month Aged Cheese

This genuine parmigiano reggiano from Emilia Romagna is aged for a delectable 24 months, giving it a rich, nutty flavor.

Size | 6-8oz

In stock. Ships in 1-2 business days.

Regular Price
Sold Out
Unit Price

Shipping calculated at checkout.

There’s no cheese more beloved in Italy than parmigiano reggiano. Dense, salty, and packed with rich umami notes, it’s the crowning touch on nearly every pasta dish, a key ingredient in pesto Genovese and carbonara, and so much more. Parmigiano reggiano has a craggy, crystalline interior that showcases its lengthy aging process. We’ve sourced the very best wheels aged for a minimum of 24 months directly from Emilia Romagna, where parmigiano is a way of life. Each wedge is hand-cut and wrapped in paper to protect the precious cheese without suffocating it.

Not just any cheese can call itself parmigiano reggiano. It’s protected by DOP certification—an official seal of approval that identifies the most special regional Italian foods and protects consumers from second-rate imposters. (San Marzano tomatoes and balsamic vinegar from Modena are just a few of the prized foods recognized with a DOP label.) It starts with fresh, unpasteurized milk from grass-fed cows in Parma, Reggio Emilia, Modena, Bologna, and Mantua. Within 24 hours, that milk begins the long road to becoming the world’s best cheese, first cooked in copper cauldrons with natural starters, then immersed in a salt-water bath to give it that characteristic salty charm. It takes 550 liters to make a wheel of parmigiano reggiano! It’s then carefully aged for a minimum of 12 months—the longer the aging, the higher the levels of glutamic acid, the compound that creates a pure umami sensation on the tongue. Once you’ve had the real thing, you’ll never accept imitations again!

This is a perishable item. Please refrigerate upon receipt. 

Grate this aged parmigiano over your favorite pasta recipes or into creamy, cheesy sauces like carbonara, cacio e pepe, or even good old mac and cheese. Use a fork to break off craggy chunks to enjoy on a cheese board drizzled with an aged balsamico. And don’t forget to use the rinds! They can be simmered in Giada’s parmesan pomodoro or any broth to give it a rich umami boost.
Size: 6-8oz
Unpast. cow's milk, salt, rennet.