Parmigiano Reggiano D.O.P. 24 months (Double Rind)

220-270 grams per piece. The rind can be kept frozen and use to add extra umami to your sauces, soup and stock. The history of making Parmigiano Reggiano dates back over 900 years ago, and some good things have never changed: the 3 ingredients-- raw grass-fed cow’s milk, sea salt, and rennet. Making this cheese today is prestigious. Carrying the "DOP" label - meaning Protection of Designation of Origin - means Parmigiano Reggiano must only be produced in the Modena-Reggio Emilia-Parma region, and meet a long list of standards that keeps the quality high. One of which is the milk-- raw and produced only by grass-fed cows from this region. The aging process is what makes this cheese naturally lactose-free. As the cheese ages, the lactose in milk slowly transforms into yummy amino acid crystals ‘tyrosine,’ adding a unique robust aroma, and unmistakable flaky texture. Parmigiano Reggiano is a perfect addition to your cheeseboard, grated over pasta, pizza, baked vegetables, or really anything! So good you don’t want to go back to everyday parmesan. The DOP standard wheel of Parmigiano Reggiano is 37kg, so we portioned it to ~250g-piece for you to enjoy! Ingredients: Raw grass-fed cow's milk, salt, rennet.