{"title":"Parmigiano Reggiano \u0026 Grana","description":"\u003cp\u003eTwenty-four months is right in the sweet spot for parmigiano: enough moisture left to melt into a sauce, all of the flavor already there. That's where our Bertinelli wheels from Emilia-Romagna sit.\u003c\/p\u003e\n\u003cp\u003eFrom there it gets rarer. Vacche Rosse is made only from the milk of the region's original red cows, the breed parmigiano was first built on, and the wheels run richer and deeper for it. Totally worth the splurge. The 36-month organic Vaca Bianca pushes longer still: drier, more crystalline, technically a grating cheese but honestly at its best broken into chunks with a drop of aged balsamic.\u003c\/p\u003e\n\u003cp\u003eThe grana cousins round things out. Piave Red Label from the Veneto, sweeter and denser, and Bra Duro DOP from Piedmont, the one Piedmontese cooks grate when parmigiano feels too obvious.\u003c\/p\u003e\n\u003cp\u003eSave your rinds for the soup pot. That's not a tip, it's a rule.\u003c\/p\u003e\n\u003cp\u003eCut from the wheel in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"parmigiano-reggiano","title":"Bertinelli Parmigiano Reggiano 24 Month","description":"\u003cp\u003eThis is a Parmigiano-Reggiano from the Bertinelli family in Emilia-Romagna, Italy, a DOP raw cow's milk wheel aged a 24-month minimum. The Bertinellis are one of the smaller producers in the consortium, turning out around 8,000 wheels a year, and you can read the dairy's unique stamp and production date right off the rind.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months is right in the sweet spot. The paste still has enough moisture in it that you can grate it into a sauce or a melting application and have it actually behave, but all of the flavor is there: browned butter, toasted hazelnut, a long savory pull. There is a ton of tyrosine crystallization through the wheel, those little white flecks that crunch on the tooth and tell you the cheese has done its time in the cave.\u003c\/p\u003e","brand":"Bertinelli","offers":[{"title":"Default Title","offer_id":45673215852713,"sku":"13485","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_8fc91307-edff-4e1d-b8dd-ae096f25a478_17_.png_v_1730984373.jpg?v=1755053612"},{"product_id":"piave-vecchio","title":"Piave Red Label Staggionato (Aged)","description":"\u003cp\u003ePiave is a hard cow's milk cheese from the Veneto Region in northern Italy, named for the Piave River that runs through the region. This is the Rosso (Red Label) Staggionato, aged over twelve months and carrying DOP protection, which means the recipe, milk, and region are all locked in by consortium.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw yellow, dense and hard, with the start of crystal crunch coming through as you chew. Under the knife it breaks in clean flaky shards rather than slicing cleanly. On the palate it opens sweet and fruity, with a tropical-fruit note that's the calling card of Piave, then pulls into bitter almond and melted butter on the long finish. There's a real savory depth underneath the sweetness that keeps it interesting bite after bite.\u003c\/p\u003e\n\u003cp\u003eIt sits in that useful spot between a snacking cheese and a grating cheese. Shave it over pasta, shard it onto a board, or just eat it straight off the knife.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673234432169,"sku":"10439","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-piave-red-label-staggionato.jpg?v=1744804365"},{"product_id":"parmigiano-reggiano-red-cow-vacche-rosse-lbs","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes out of Emilia-Romagna in Italy, made exclusively from the milk of the rare Red Cows that the region was once known for. It's a DOP cheese, aged a minimum of 24 months, and it sits in a tier of its own within the Parmigiano family.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw-gold, firm and granular, flaking off in shards under the knife with little crunches of tyrosine crystal running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a sweet hay-and-fruit middle, and finishes long and savory. The Red Cow milk carries more fat and protein than the modern Friesian standard, and you can taste that concentration through the whole wheel, denser, more aromatic, with a fruitier sweetness underneath the classic Reggiano savor.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months in our opinion is right in the sweet spot for a Vacche Rosse, enough moisture left in the paste that you can still grate it over pasta or risotto, but plenty of age to eat it in shards on its own with a drop of aged balsamic. A true Parmigiano lover's Parmigiano.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45673256681641,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"parmigiano-reggiano-vaca-bianca-white-cow","title":"Santa Rio Bio Parmigiano Reggiano Vaca Bianca (White Cow) 36 Month","description":"\u003cp\u003eThis is Parmigiano Reggiano from Santa Rita Bio in Emilia-Romagna, made from the milk of the Vacca Bianca Modenese, an ancient white cow breed that nearly disappeared and now produces only a small fraction of the milk going into Parmigiano. The recipe is the same as any DOP Reggiano, raw milk, copper vats, natural whey starter, but the milk itself is the story.\u003c\/p\u003e\n\u003cp\u003eThis wheel is aged 36 months, well past the 24-month minimum. The paste is dry and dense, pale straw colored, and flakes into clean shards under the knife with that signature crunch from tyrosine crystals scattered all the way through. On the palate it opens with toasted hazelnut and brown butter, then pulls into a long savory finish with a quiet pineapple-broth sweetness underneath. The white cow's milk reads as a deeper, rounder umami than a standard wheel of the same age.\u003c\/p\u003e\n\u003cp\u003eThree years on a Vacca Bianca wheel is a real treat. The flavor is concentrated, the texture is right where you want it, and it is a piece of Emilian history in every bite.\u003c\/p\u003e","brand":"Santa Rita Bio","offers":[{"title":"Default Title","offer_id":45731156197545,"sku":"10788","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon.png_v_1730984351.jpg?v=1755054700"},{"product_id":"parmigiano-reggiano-vacche-rosse-red-cow-weight-test","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes from the Emilia-Romagna region of Italy, made exclusively from the milk of the rare Red Cows the cheese is named for. It's a DOP Parmigiano, raw cow's milk, aged a minimum of 24 months, and it sits in a different tier than the standard wheels you usually see.\u003c\/p\u003e\n\u003cp\u003eThe Vacche Rosse breed gives milk that's richer in fat and protein, and you taste that in the paste. Golden-yellow, dense and granular, it breaks into flaky shards under the knife with a real crunch of tyrosine crystals running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a deep savory middle with hay and dried fruit in the background, and finishes long and slightly sweet the way a properly aged Parmigiano should.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want Parmigiano to be the centerpiece, not just the grater cheese. Shave it onto a board with a drizzle of aged balsamic, or break it into chunks alongside a glass of Lambrusco.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45925496586409,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"bra-duro-dop-lbs","title":"Bra Duro DOP","description":"\u003cp\u003eBra Duro DOP comes from Piedmont in northern Italy, named for the town of Bra where this hard cow's milk cheese has been made for centuries. It carries the DOP protection that ties the recipe to its Piedmontese roots.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and granular, breaking off in dry, flaky shards under the knife. Aged a minimum of six months, often longer, it picks up a deep toasted-hazelnut character with brown-butter sweetness through the middle and a slow peppery build on the back of the palate. Long savory finish that holds on the tongue for a good half-minute.\u003c\/p\u003e\n\u003cp\u003eThis is the harder, more aged sibling to Bra Tenero, and the version Piedmontese cooks reach for when they want a grating cheese with real character. Right in the sweet spot between a young pecorino and a fully aged grana.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929575186601,"sku":"16598","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BraDuro.jpg?v=1763167495"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1781112078","url":"https:\/\/cheesestore.com\/collections\/parmigiano-reggiano.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}