Parmigiano Reggiano DOP Wedge (Italy)
Aged for 18 months, Vivaldi Parmesan Reggiano is made from unpasteurized cow milk of Emilia Romagna in Italy. The cheese is crunchy with crystals that develop around nine months of age. The flavors hint at the butterscotch, toasted nuts, and tropical fruit plus a good bit of acidity(or, sharpness).
Reggiano is known for grating and sprinkling atop pasta, eggplant parmesan and countless other dishes but it's also delicious eaten by the chunk with Prosciutto or a drizzle of honey. That hard, dry rind isn't good for eating but it's a fantastic addition to soups and stews. nuance. Let it soften over several hours of slow cooking and marvel at the savory complexity that flavors your broth.
Aged for 18 months, Vivaldi Parmesan Reggiano is made from unpasteurized cow milk of Emilia Romagna in Italy. The cheese is crunchy with crystals that develop around nine months of age. The flavors hint at the butterscotch, toasted nuts, and tropical fruit plus a good bit of acidity(or, sharpness).
Reggiano is known for grating and sprinkling atop pasta, eggplant parmesan and countless other dishes but it's also delicious eaten by the chunk with Prosciutto or a drizzle of honey. That hard, dry rind isn't good for eating but it's a fantastic addition to soups and stews. nuance. Let it soften over several hours of slow cooking and marvel at the savory complexity that flavors your broth.
Aged for 18 months, Vivaldi Parmesan Reggiano is made from unpasteurized cow milk of Emilia Romagna in Italy. The cheese is crunchy with crystals that develop around nine months of age. The flavors hint at the butterscotch, toasted nuts, and tropical fruit plus a good bit of acidity(or, sharpness).
Reggiano is known for grating and sprinkling atop pasta, eggplant parmesan and countless other dishes but it's also delicious eaten by the chunk with Prosciutto or a drizzle of honey. That hard, dry rind isn't good for eating but it's a fantastic addition to soups and stews. nuance. Let it soften over several hours of slow cooking and marvel at the savory complexity that flavors your broth.
