Celebrate Parmigiano Reggiano Day with us this Sunday, 10/27. A great option for topping salads, stirred into soup or sauce for bigger flavor or as a pasta filling for homemade ravioli. Did you know that for a cheese to be considered Parmigiano Reggiano, it must be produced in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno River, and Mantua to the right of the Po River? Parmigiano Reggiano has been made for a thousand years. And in that time, little has changed to the cheese-making process. Still made with only three ingredients, milk, salt and rennet. Parmigiano Reggiano is naturally lactose free and contains zero preservatives or artificial additives. Straw yellow in color with a flavor described as sharp, complex, fruity, nutty and mildly salty. Parmigiano Reggiano has a distinct crumbly, granular texture. One thing that sets Parmigiano Reggiano apart is that it’s aged for a minimum of 12 months. After which the cheese is tested for quality and graded. Each wheel is marked with a unique and sequential alphanumeric code that makes it possible to trace the entire production to its origin. The extensive time and effort to create Parmigiano Reggiano can be tasted in each bite. Take a peek at our delectable Reggiano recipe collection for a bit of dinnertime inspiration.

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