Parmigiano Reggiano & Grana
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Twenty-four months is right in the sweet spot for parmigiano: enough moisture left to melt into a sauce, all of the flavor already there. That's where our Bertinelli wheels from Emilia-Romagna sit. From there it gets rarer. Vacche Rosse is made only from the milk of the region's original red cows, the breed parmigiano was first built on, and the wheels run richer and deeper for it. Totally worth the splurge. The 36-month organic Vaca Bianca pushes longer still: drier, more crystalline, technically a grating cheese but honestly at its best broken into chunks with a drop of aged balsamic. The grana cousins round things out. Piave Red Label from the Veneto, sweeter and denser, and Bra Duro DOP from Piedmont, the one Piedmontese cooks grate when parmigiano feels too obvious. Save your rinds for the soup pot. That's not a tip, it's a rule. Cut from the wheel in Beverly Hills and shipped cold to 48 states.