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Customer Reviews (15)

Parmigiano Reggiano

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Quick Overview:

Dense and granular with gritty spires of crystallized proteins. The flavor symphony apt for a royal court.

 

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Raw Cow
Rennet Type: Traditional

The Flavor Experience

A complex, granular bite that feels like pyrotechnic particles of sweet onion grass, cashew, pineapple and lactic acid on your tongue. The dense paste is pierced with spires of crystallized amino acids which interlude the harmony of sweet and savory notes.

The Story

Parmigiano Reggiano is nursed to perfection by master producers, affineurs and graders. Raw grass-fed cow’s milk is transformed into one of the most essential cooking ingredients on the planet with the utmost care and precision over the span of its 24-month production. Made in copper cauldrons, partially-skimmed morning milk and whole evening milk is formed into 75-85 pound cylinders. After 12 months, each wheel is hand-inspected by a master grader from Il Consorzio del Formaggio Parmigiano Reggiano and if it adheres to their measures of quality (which include being tested for distinctive tonal ranges with a hammer!), its rind is branded with the consortium’s insignia. Parmigiano’s dynamically aromatic and texturally complex character owes itself to its molecular composition. It develops its characteristic amino acid crystallization during aging as proteins breakdown and its fragrant notes of umami and the Mediterranean Sea are owed to its high level of the amino acid glutamate. Revered through history, Parmigiano holds its throne as the King of Cheese.

Usage Tips

Pair Parmigiano to your heart’s content; its complex flavor profile complements nearly everything. Douse with an aged Aceto Balsamico di Modena; pair with onion garlic jam and Prosecco; shave onto a summer salad; infuse soup broth with its aromatic rind; or ignite an entire wheel with brandy and serve pasta out of it!

Full Description
$8.00 - $35.00

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Product Description

Dense and granular with gritty spires of crystallized proteins. The flavor symphony apt for a royal court.

 

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Raw Cow
Rennet Type: Traditional

The Flavor Experience

A complex, granular bite that feels like pyrotechnic particles of sweet onion grass, cashew, pineapple and lactic acid on your tongue. The dense paste is pierced with spires of crystallized amino acids which interlude the harmony of sweet and savory notes.

The Story

Parmigiano Reggiano is nursed to perfection by master producers, affineurs and graders. Raw grass-fed cow’s milk is transformed into one of the most essential cooking ingredients on the planet with the utmost care and precision over the span of its 24-month production. Made in copper cauldrons, partially-skimmed morning milk and whole evening milk is formed into 75-85 pound cylinders. After 12 months, each wheel is hand-inspected by a master grader from Il Consorzio del Formaggio Parmigiano Reggiano and if it adheres to their measures of quality (which include being tested for distinctive tonal ranges with a hammer!), its rind is branded with the consortium’s insignia. Parmigiano’s dynamically aromatic and texturally complex character owes itself to its molecular composition. It develops its characteristic amino acid crystallization during aging as proteins breakdown and its fragrant notes of umami and the Mediterranean Sea are owed to its high level of the amino acid glutamate. Revered through history, Parmigiano holds its throne as the King of Cheese.

Usage Tips

Pair Parmigiano to your heart’s content; its complex flavor profile complements nearly everything. Douse with an aged Aceto Balsamico di Modena; pair with onion garlic jam and Prosecco; shave onto a summer salad; infuse soup broth with its aromatic rind; or ignite an entire wheel with brandy and serve pasta out of it!

SKU: CHIT200X

Straight From the Monger's Mouth
"It feels almost elemental, like a crystalline gem that belongs in a hall of minerals. I liken it to the salt of cheeses, both essential to cuisine and a highly valued commodity throughout history." – Sarah D., Monger Apprentice
Country of Origin
Italy
Milk Type
Cow
Rennet Type
Traditional
Product Reviews
Write Review
  1. The Only Parmesan
    5

    Posted by Warchild on 19th Sep 2020

    It's perfect. If you haven't had it yet, what are you waiting for?

  2. Like Cremona
    5

    Posted by Henry Howey on 7th Sep 2020

    My Cremona family always prepares fresh grated Parmesan and shaved Reggiano for the pasta. Now in the crisis, so can I.

  3. Parmesan Reggiano
    5

    Posted by Roy's Dad on 31st Aug 2020

    Absolute best I've had in a long time. Good price,
    great shipping. Do not hesitate to buy this gem.

  4. Parmigiano Reggiano
    5

    Posted by Unknown on 19th Aug 2020

    Good Quality parm with fine flavor. Customer service was excellent when there was just a minor problem with the order.

  5. PARMIGIANO REGGIANO
    5

    Posted by Ken on 30th Jul 2020

    Excellent cheese that slices well, grates even better and tastes marvelous

  6. Terrific Cheese
    5

    Posted by Diana Pulvirenti on 25th Jul 2020

    A Delicious authentic cheese!

  7. Extraordinary
    5

    Posted by David Casker on 18th Nov 2019

    This cheese is the main reason I return to DiBruno again and again. There are other reasons, too, but here, we are truly talking extraordinary.

  8. The Best!
    5

    Posted by Lisa on 15th Jul 2019

    The DiBruno Bros Parmigiano Reggiano is the best. Love love love it!

  9. wonderful
    5

    Posted by maria on 6th May 2018

    Pasta is not pasta without it, the more the merrier.

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