An ancient cousin of Parmigiano Reggiano in appearance and texture, hailing from Milan. Slightly less sweet, but equally as nutty and ideal for grating.
- MILK: Unpasteurized cow’s milk
- TASTING: Cunchy, crystalline and granular when served whole as a table cheese. Savory and aromatic when grated over hot entrees like pasta or roasted vegetables.
- SERVING: Pair with Chianti on the table or grate over pasta and into sauces. A great pair with Pecorino Romano for cacio e pepe.
- REGION OF ORIGIN: Italy
- MADE IN Italy