Parmigiano Reggiano Riserva 24 Mesi - Caseificio Gennari - 300g

Parmigiano Reggiano aged 24 months, with crunchy crystals, a long flavour and a hint of umami: grate it over pasta or eat it in flakes.

Caseificio Gennari has made cheese in Collecchio, near Parma, since 1953. Today the sons run it, with Paolo as master cheesemaker, and long ageing is their speciality, sought out by chefs like Cracco and Cerea.

How to use it

• Grated over pasta, or shaved onto risotto.
• In flakes with a drizzle of honey or balsamic, at the end of a meal.
• Out of the fridge an hour or two before serving. Open the vacuum pack at least 10 minutes before and pat it dry with kitchen paper.

Details

• Weight: 300 g wedge, vacuum-sealed
• Ingredients: cow milk, salt, rennet. No additives.
• Storage: in the warmest part of the fridge, around 8 to 10°C. Once opened, wrap it in food paper instead of its plastic, so it can breathe, and use fresh paper each time. Keep it away from unwashed vegetables and legumes. Never freeze it.
• Producer: Caseificio Gennari, Collecchio (Parma)