Parmigiano reggiano 24 monthsDownload sheet
In Italy more than 900 years ago, the Benedictine and Cistercian monks were already making Parmigiano-Reggiano. This cheese’s low water content is due to its method of production and its long maturing phase, which makes it especially high in nutrients and energy. Crumbly and grainy, it has a fruity and unique sharpness to it. However, its aromas and flavours change during the maturing process. As such, a 24 month-old Parmigiano-Reggiano keeps its milky flavours but its hints of melted butter are more conspicuous. It can be served simply, accompanied by bread and wine, or as a topping on pasta or salad. It can also be used in recipes for stuffing fresh pasta and preparing meat dishes.
Product of Italy
View all recipes
Sun-Dried Tomato, Kale and Almond PestoSun-Dried Tomato, Kale and Almond Pesto
Garlic, Rosemary and Parmesan Roasted ChickpeasGarlic, Rosemary and Parmesan Roasted Chickpeas
Cheese Crostini Topped With Ricotta and Strawberry-Basil SalsaCheese Crostini Topped With Ricotta and Strawberry-Basil Salsa
Our cheeses can be purchased in many points of sale across Canada. Find the one nearest you!