Maturation: 24 months
Cheese Type: Cooked, Pressed hard cheese
The first record of Parmigiano-Reggiano is from 1254. The legend says that Benedictine monks from the Parma-Reggio region in Italy created it to extend the shelf-life of the large quantity of milk they were producing.
Bonat is a family-owned business that has been making Parmigiano Reggiano in the Emilia-Romagna region of Italy since 1919.
Parmigiano must be aged for at least 12 months. Between 18 to 24 months, the Parmigiano-Reggiano is also called ‘Vecchio’ or ‘Old’. After 24 months, it becomes ‘Stravecchio’ or ‘Extra old’. The older it is, the stronger and powerful it will be.
It has a hard, granular texture and a complex, nutty flavour. Fruity, slightly roasted, and smoky, it is your best ally for Italian cuisine.
Perfect grated over pasta, risotto, or salads, or enjoyed on its own with a drizzle of balsamic vinegar. Pair it with an Italian red wine or a Prosecco.
Store in the fridge, wrapped in cheese paper, and consume within a few weeks.
White wines (Sauterne, Balzac, Tokay)
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