Parmesan 101
Parmesan and Romano-style cheeses are hard cheeses that have been aged for a long time. Don't be fooled by their firm, grainy texture; they melt beautifully in your mouth, allowing you to discover all the subtleties of their aromas. So, try a variety of cheeses to experience different flavors.
Amazing tiles
Elegant and, above all, delicious, these tuiles are made with grated Parmigiano Reggiano cheese and then baked in the oven. These crispy chips are perfect as tapas during aperitif hour!
Thin petals
Definitely a great way to enjoy Parmesan! They'll add a truly delightful and elegant touch to your dishes: salads, soups, pizzas, grilled vegetables, and especially…
Gargantuan pieces
To always have Parmesan on hand, choose a larger piece. This way, it will keep longer and retain its rich aroma and granular texture. Then, simply grate it as needed, according to your inspiration.
Mysterious scabs
The crusts are actually very versatile. Add them to all your stews. They absorb moisture and, in doing so, infuse your dishes with their flavors. Simply remove them at the end of cooking, much like you would a bay leaf. Once softened, they're even edible. It's a matter of taste! Will you give it a try?
Parmigiano-Reggiano
- Origin : Northern Italy
Type of milk : Raw cow's milk
Characteristics : Crumbly, with a fruity flavor and a unique light and spicy taste.
Le Grana Padano
- 1 Origine : Italie du Nord
- 2 Type de lait : Lait de vache
- 3 Caractéristiques : Sa saveur parfumée et délicate est plus douce que celle des autres fromages de type parmesan.
Le Pecorino Romano
- 1 Origine : Sud et centre de l’Italie
- 2 Type de lait : Lait de brebis
- 3 Caractéristiques : Plus salé que les autres fromages à pâte dure, avec un goût piquant et caractéristique.
Le Bella Lodi
- 1 Origine : Italie du Nord
- 2 Type de lait : Lait de vache
- 3 Caractéristiques : Saveur riche sans être trop salée ni trop piquante.