An ancient cousin of Parmigiano Reggiano in appearance and texture, hailing from Milan. Slightly less sweet, but equally as nutty and ideal for grating.
Crunchy, crystalline and granular when served whole as a table cheese. Savory and aromatic when grated over hot entrees like pasta or roasted vegetables.
- MILK: unpasteurized cow's milk
- TASTING: crystalline, granular, savory, aromatic
- SERVING: grate over pasta and into sauces, use with Pecorino Romano for cacio e pepe