Smoked Parmisano Reggiano
The cream of the crop for Top Shelf Parmesans has to be Italian Imported parmisano reggiano cheese.
With a fully developed rind, this cheese has been professionally aged for up to 2 years (or more). It is hard and requires extra smoking time to get a nice smoke penetration. Yes, it’s a bit more expensive but once you taste it, you will agree this is the cheese of kings…at least if you are having spaghetti or lasagna!
Parmisano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. But when it’s smoked it rises above all the rest!
The cream of the crop for Top Shelf Parmesans has to be Italian Imported parmisano reggiano cheese.
With a fully developed rind, this cheese has been professionally aged for up to 2 years (or more). It is hard and requires extra smoking time to get a nice smoke penetration. Yes, it’s a bit more expensive but once you taste it, you will agree this is the cheese of kings…at least if you are having spaghetti or lasagna!
Parmisano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. But when it’s smoked it rises above all the rest!
The cream of the crop for Top Shelf Parmesans has to be Italian Imported parmisano reggiano cheese.
With a fully developed rind, this cheese has been professionally aged for up to 2 years (or more). It is hard and requires extra smoking time to get a nice smoke penetration. Yes, it’s a bit more expensive but once you taste it, you will agree this is the cheese of kings…at least if you are having spaghetti or lasagna!
Parmisano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. But when it’s smoked it rises above all the rest!