The true giant of the Cheese world. Parmesan is delightful with so many dishes, due to its beautifully salt and sharp flavour. It has a milky buttery taste with a grainy texture. Parmigiano Reggiano making is restricted to the dairy farmers of Emilia Romana, and begins with a mix of morning and evening unpasteurised Milk. This is heated in huge cauldron-like boilers and cut and drained with incredible dexterity, then the young Cheese is brine bathed and allowed to mature for a minimum of eighteen months.
