well-earned nickname is 'The King of Cheese'. It has all the characteristics that make traditional cheeses so special: it's made with raw milk, in copper vats, aged on wood boards, and has a Denomination of Origin.
Its unique, sharp flavor comes from raw milk from cows who are only feed grass and hay from a particular region of Italy. As much as imitators try, they can't replicate the unique taste that results from the traditional cheese-making process and regional flavors.
Parmigiano Reggiano adds mouthwatering flavor to recipes when it's sprinkled onto pasta or soup, folded into risotto, or shaved in a salad. If you really want to appreciate the magnificence of its flavor though, eat it by itself or drizzled with
Aceto Balsamico Tradizionale di Modena