Considered to be one of the world’s best Parmigiano-Reggiano cheeses, this cheese is from the Frignano mountain area of Italy. The cows graze only on local forages of lush grasses and herbs, contributing to the aroma and flavor of the cheese. The milk is processed according to old-style methods — slow and steady fermentation, enhancing the cheese’s complex flavors and aromas. The cheese is aged from 26 to over 120 months.
