True Parmigiano Reggiano can only be produced in a protected region of northern Italy — and at 4 years of aging, it reaches a complexity that younger versions simply cannot match. Those crystalline white specks are tyrosine, the unmistakable mark of exceptional long-aged cheese.
Preferred Preparation
Never pre-grate it — always shave or break it by hand just before serving to preserve the full depth of aroma and flavour. Pair with aged balsamic, honey, or a bold Barolo and let it speak for itself.
