Parmesan cheese

An essential ingredient for grating over pasta or slicing very thinly over salads, or simply eaten in chunks. It comes from Parma in Reggio-Emilia and is aged for between one to three years. It is referred to as “mature” from 12 to 18 months; “old” from 18 to 24 months and “very old” at two to three years. It is priced according to age, the older being more expensive.