Break, don’t slice
Traditionally Parmigiano Reggiano is not sliced but broken: with the almond-shaped knife (coltello a mandorla) you set into the paste and lever off chunks. This keeps the crystals and grainy structure intact – and the aromas unfold far better on the irregular surface than on a smooth cut.
Temperature
Cold from the fridge, Parmigiano tastes of little. Take it out 30–60 minutes before serving. At room temperature the notes of nut, butter and spice open up.
Serving
- As an aperitivochunks with a few drops of Balsamico Riserva, walnuts, pear or figs.
- With wine24 months with white wine and Prosecco, 36 months with red.
- In the kitchenfreshly grated – never buy it pre-grated, the aroma evaporates within hours.
- The rindnever throw it away. Cook it in minestrone or bake it into chips in the oven (see recipes).
Storing
In the fridge at 4–8 °C, wrapped in carta politenata – the paper you get with every piece from us. It lets the cheese breathe and protects it from drying out. No cling film, no vacuum bag after opening. If the paper gets damp, replace it. This way Parmigiano keeps for 3–4 weeks – if it survives that long.
