Parmigiano Reggiano

Despite its ubitquity in shops and restaurants, Parmigiano Reggiano can only be made in a small area of the Po Valley around Parma. Aged for at least a year, it is considered a delicacy rather than a ingredient to aficionados.

Chracteristics: dry, hard, golden wedges that are granular and crumbly; nutty, salty, sharp taste with a lingering sweetness.

Best with: eat on its own with red wine or grate sparingly over almost anything.