Much more than a cheese to grate: the king of Italian cheeses deserves its own plate.
Where it comes from
Parmigiano Reggiano is made in a small area of northern Italy: the provinces of Parma, Reggio Emilia and Modena, and parts of Bologna and Mantua. It uses raw cow’s milk, rennet and salt, and nothing else. No additives are allowed.
The huge wheels weigh around 40 kg. Each one is aged for at least 12 months before it can be sold, and many stay for 24, 30 or even 36 months or more. The name and the dotted lettering on the rind are protected across Europe. “Parmesan” made elsewhere is not the same cheese.
How it tastes
- Around 12–18 months: delicate, milky and fresh, with notes of yoghurt and fresh fruit.
- Around 24 months: the classic balance of nutty, savoury and sweet, with a crumbly texture.
- 30 months and more: deep, intense and spicy, with crunchy crystals and a long finish.
Those crunchy white crystals are clusters of amino acids that form with age. They are a sign of a well-aged wheel.
How to buy and serve it
- Buy a piece cut from the wheel, ideally with some rind, and check the age.
- Do not slice it. Break it into rough chunks with a short almond-shaped knife.
- Serve at room temperature.
- Keep the rinds: they add deep flavour to soups and sauces.
The pairing
The local answer: a dry Lambrusco. The fizzy red wine of Emilia has the freshness and fruit to cut the salt, and it is what locals pour with chunks of Parmigiano. Champagne is just as good, especially with very old wheels.
The salt and the savoury depth of Parmigiano make most wines taste fruitier, so it is a forgiving cheese. The only real rule: the older the wheel, the more structure the wine needs.
- From our list: Braida Barbera d’Asti “Montebruna” (about €15.20). Its bright acidity loves the salty crumbs.
- For old wheels: Produttori del Barbaresco Langhe Nebbiolo (about €26.50), with structure to match the depth.
- Bubbles: Domaine Sunnen-Hoffmann Crémant Blanc de Noir (about €19.70).
- Close to home: a Luxembourg Crémant Brut.
Also try it with
- A few drops of aged balsamic vinegar from Modena.
- Fresh pears or walnuts.
- Shaved over a rocket salad or beef carpaccio.
- A rind simmered in minestrone.
More cheeses → · See all twenty bottles →
Photo: Castorly Stock on Pexels
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.