parmesan reggiano

Clara

“Makes everything better. My most idiosyncratic way to eat this is with cracked black pepper and EVOO on oatmeal. Highly recommend.”

JaperMoon

“Only the real stuff. Never “parmesan”. It should say POD or DOP on the label. Grate it, sure. But what I really recommend is slicing it (or breaking off chunks) and consuming it solo.”

ZOË ZIECKER

“always need to keep a block of high quality parm around, and this one from heritage is absolutely fabulous”