Parmigiano Reggiano Cheese

£7.60 Per 200g

In Stock

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Product Highlights

Parmigiano Reggiano is Italy’s most famous cheese, if not the World’s most famous.

All wheels are inspected at 12 months. The cheeses of the highest quality are then selected to further mature to 30 months. This process ensures we get the best possible product, with the distinctive saltiness being the hallmark of Parmigiano.

This cheese has been aged for 30 months, meaning it is rich in flavour, incredibly crumbly and grainy in texture and just done to perfection.

Unpasturised

Hard

Non-Vegetarian

Cow's Milk

Flavour Profile: Classic and brilliant. Initially sharp, packing fruity and salty flavours then mellowing to a deep buttery finish. This crystalline, grainy textured cheese has a beautifully strong and full aroma.

Drink Pairing: Parmigiano-Reggiano with its mild nutty flavour and fruity taste is a good pairing with Champagne, or Italian sparkling wines like Prosecco!

About the Maker: The Bilzi Family behind the Zabo Brand are cheese maturers. Although they started as cheesemakers, they now concentrate on the careful ageing over years of the cheeses. Every week they visit the farms in the high pastures, selecting the best cheeses for maturing, working only with particular producers who share their artisan approach.

How to Enjoy: Parmigiano Reggiano cheese is best served grated over pastas, or even used in soups and risottos. It is also great eaten on its own as a snack.

Our utmost concern is get you the right cheese in the right condition right to your door. All orders are posted on a next day service so as not to spend too much time in transit. Each package will come with a gel ice pack to keep the temperature in the box as low as possible.

Standard Delivery
£6.00

Delivery within mainland UK, highland and Islands of Scotland, 3 – 5 working days.

Free Delivery
Free

Free over £50 for all mainland UK orders, 3 – 5 working days.

Local Delivery
Free

Set within the allocated postcodes specified. Delivery will be arranged directly.

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