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Murray's Parmigiano Reggiano

$29.00/Lb


Parmigiano Reggiano is the king of Italian cheeses, and this version embodies everything we love about this cheese. It’s nutty and robust, with a savory depth and hint of caramel sweetness. Crafted into massive wheels using time-honored techniques and strict regulations, traditional Parmigiano Reggiano is crumbly, with crunchy tyrosine crystals, notes of roasted cashews, and fruity undertones that speak to strawberry and stone fruit. Savor this staple of Italian cuisine with a drizzle of truffle honey and Prosciutto di Parma.

Unless noted otherwise, Murray's cheeses sold by the lb. ship in multiple 0.5 lb increments. To request a whole wheel, or an intact portion of at least 2 lb, please contact the Murray’s team at orders@murrrayscheese.com at least 72 hours prior to the date of shipment.


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Just the Facts

Country
Italy
Region
Emilia Romagna
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Animal
Age
24 Months

Pour a glass of...
  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

  • Chianti

    Chianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.

    Pair with: An herb-crusted cheese like Hudson Flower or a Tuscan Pecorino.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.


  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.

    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.