Parmigiano-Reggiano is a grana, a hard, granular cheese, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. It is widely described by connoisseurs as the king of cheeses. It has a complex fruity/nutty taste with a slightly gritty texture.The name is trademarked. There are strict criteria each wheel must meet early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.Uses of the cheese include being grated over pasta, stirred into soup and risotto, and eaten in chunks with balsamic vinegar.
Wine Pairings: Full Bodied reds, like Sangiovese or Sparkling Lambrusca.
Region: Reggio Emilia.