Why You’ll Love This

Italy’s iconic hard cheese with a granular texture and concentrated savory complexity. It offers enough personality for an interesting cheese board while remaining versatile in the kitchen. The texture and flavor make it especially rewarding when served at room temperature, where the full character of the cow’s milk can unfold.

What Makes It Special

Made under strict DOP rules from raw milk and aged nearly two years, it develops crystals and layered flavors of broth, nuts, butter, and fruit.

Perfect Pairings

Pair it with pasta, risotto, balsamic vinegar, pears, prosciutto, soups, Lambrusco, or Barolo.

Serving Ideas

Grate over pasta, shave onto salads, stir rinds into soup, or serve in chunks with balsamic vinegar.

About the Producer

This cheese represents the established regional cheesemaking tradition of its place of origin. The style reflects the milk, aging methods, and culinary traditions of Italy.

Tasting Notes: Nutty, brothy, crystalline, fruity, deeply savory

Country: Italy

Recipes: Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes
Potato Gratin with Gruyere, Bacon, and Leeks
Pumpkin Risotto with Mozzarella, Sage, and Arugula
Linguini with Pumpkin Sauce and Crumbled Sausage
Kale and Parmesan Salad
Portabella and Quadrello Grilled Cheese Sandwich
Roasted Pumpkin Fondue
  Parmesan Broth
                Fettuccine Alfredo