Nothing compares to the king of cheeses. Parmigiano Reggiano is made with raw milk using the same traditional methods that were around since the world was flat and aged at least 24 months for intense, complex flavors. Nutty, sweet, grassy, creamy, fruity. It is only allowed to be produced in the provinces of Parma, Reggio-Emilia and Modena, as well as parts of Emilia-Romagna. Drizzle with aged balsamic reduction for a fantastic combination. Can be served as a table cheese or freshly grated over pasta dishes and salads to turn up the flavor. Pair with Italian red wines.