Parmigiano Reggiano 5 Years
Cows have grazed on the hills of Salsomaggiore Terme in the province of Parma for generations, and it's been over 50 years that the Lanfredini farm has been making Parmigiano Reggiano. These years of experience and passion for cheesemaking have led them to create a labor of love - a 5 Year Parmigiano Reggiano. After years of careful aging, this Parm is intensely nutty, with hints of beef broth and umami flavors. Supple and flaky, it is ready for crumbling over a salad or into bite-sized pieces with a glass of wine on the side.
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 firstname.lastname@example.org at least 72 hours prior to the date of shipment.
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Just the Facts
ChiantiChianti 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.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
PortVintage Port possesses extraordinary power, with deep fruit, spice, and chocolate. Full bodied with integrated tannin, vintage Port needs a powerful cheese to stand up to its strength. Anything mellow or subtle may get brushed aside.
Tawny Ports change flavour profile depending on their age; at 10, 20 and 30 years old. The traditional 20 year-old version, which I will focus on, is usually sweeter with secondary characters coming to the fore. It is a superb alternative to other sweet dessert wines, such as Madeira or late harvest Riesling and Tokaji.