Parmigiano Reggiano
Parmigiano Reggiano a true Italian masterpiece. It is a hard, dry cheese made from skimmed or partially skimmed cow’s milk. Its hard pale-golden rind and nutty flavor make it ideal for baking or grating into pasta, soups and salads.
100% organic certified
Fresh Grocery Products
Same time shipping guarantee!
100% organic certified
Fresh Grocery Products
Same time shipping guarantee!
Estimated Delivery:
Apr 01 Apr 05
people
are viewing this right now
Description
Product Details
Parmigiano Reggiano by Bertozzi
An authentic example of Italian excellence, Parmigiano Reggiano is a true Italian masterpiece. This hard, dry cheese is made from skimmed or partially skimmed cow’s milk and has a hard pale-golden rind. The real deal has been enjoyed for centuries by Italians, who demand its high quality.
Viewers Also Liked
SKU:030209010
The name Sottocenere means "under ash." This Italian cheese made with pasteurized cow's milk and flecked with black truffles originated at a creamery in Venice, Italy, in the late 1990s. However, the ash preservation technique dates back centuries. A thin, crusty layer of gray ash mingled with various herbs and spices encases the semisoft, creamy pale yellow paste of sottocenere al tartufo.
SKU:030232010
Provolone Dolce Cheese is the mildest of the provolone family and ideal for melting. Try it over pizzas, in sandwiches or over meat dishes like baked alfredo.
SKU:98023139001606
This rich, creamy Truffle Pecorino is one of the finest sheep’s milk cheeses in the flock. Mild and nutty, with a firm, lightly aged texture, pecorino pairs perfectly with big flavors like sweet preserves, salty cured deli meats, and alluringly aromatic truffles. The subtle aromas of Black Truffle are noticeable throughout every bite.
SKU:030226010
Di Stefano burrata is a delicate mixture of mozzarella strands soaked in cream, and enveloped in a thin mozzarella shell. This creamy, Italian delicacy has won the hearts of top chefs from all over the world.
SKU:8000299004408
Mascarpone is a soft, sweet, and rich cheese made from cream. It was developed as a high-quality alternative to butter by the monks of San Lorenzo al Monte in Lombardy, Italy. Today it is used mostly in desserts such as pies and cakes, or with fruit to make tiramisu.