Belgioioso · 8 oz
Belgioioso Parmigiano Reggiano Cheese, 8 oz
What it is
Belgioioso Parmigiano Reggiano is a hard, granular cheese made from cow's milk. It is aged for a minimum of 12 months, which develops its characteristic complex flavor. The cheese has a firm texture and a rich, nutty taste with hints of fruitiness. It is often sold in wedges or pre-grated for convenience. This cheese is a staple in Italian cuisine and is highly regarded for its quality and authentic taste.
How people cook with it
This versatile cheese is excellent for both cooking and finishing dishes. Its intense flavor adds depth to many recipes.
- Grated over pasta dishes
- Shaved onto salads
- Added to soups and stews
- Enjoyed on its own as a snack
Parmigiano Reggiano can be used in numerous ways in the kitchen. It is commonly grated finely and sprinkled over hot pasta, risotto, or vegetable dishes to enhance their flavor. For a more delicate touch, shave thin slivers over salads or carpaccio. It also melts beautifully into sauces, gratins, and baked goods, providing a savory depth. When cooking, adding a piece of the rind to simmering broths or sauces imparts a wonderful umami richness. It can also be enjoyed simply broken into small pieces and eaten as a satisfying snack.
How it differs from similar foods
Parmigiano Reggiano is distinguished by its strict production methods and long aging process, resulting in a more complex flavor profile than many other hard cheeses. Its granular texture and nutty, slightly sweet taste are unique. Other hard cheeses may be smoother, milder, or have different flavor notes.
Who it is for
Home cooks and professional chefs alike appreciate this cheese for its authentic Italian flavor and culinary versatility.
How to keep the rest
To maintain its freshness, wrap any remaining Parmigiano Reggiano tightly in cheese paper or parchment paper, then place it in a plastic bag or airtight container. Store it in the refrigerator. It is best used within a few weeks of opening to preserve its optimal flavor and texture.