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Break off chunks of Parmigiano-Reggiano and pair with traditional balsamic vinegar from Modena. Shave and serve as antipasto. Add warm, crusty bread for a more substantial course. Highlight Parmigiano Reggiano’s subtle bite, creaminess and sweetness with some of our favorite pairings: pears, balsamic vinegar, honey, walnuts, Dolcetto (a light and fruity wine with black cherry and jammy flavors), figs, mostarda (an Italian candied-fruit and sweet mustard condiment) or hazelnuts. Imported from Italy and made with the freshest milk from the famous Parma and Reggio Emilio provinces in Italy, Parmigiano Reggiano is the apex of Italian cheese making and a symbol of Italian culture and civilization. Aged a minimum of 24 months.