Reggiano Parmesan Cheese

Wrap tightly in parchment paper and then plastic wrap or place in a cheese bag. Avoid airtight containers as the cheese needs to breathe. Once cut, it's best consumed within a few weeks for optimal flavor. If it develops mold, you can often just cut it away and the rest of the cheese is still good to eat.

Buy a wedge and grate it yourself for the best flavor and texture; pre-grated cheese often contains anti-caking agents.

The rind is edible and can be simmered in broths or soups to add a deep, savory flavor. Remove before serving.

Serve it simply with fresh pears, figs, or a drizzle of balsamic glaze for a sophisticated snack.

Pasta dishes (especially with rich sauces)

Risotto

Soups (like minestrone or French onion)

Salads (Caesar salad)

Fruits (pears, figs, apples)

Nuts (walnuts, almonds)

Balsamic vinegar

Red wines (Chianti, Sangiovese)

White wines (Pinot Grigio, Sauvignon Blanc)

Storing it in an airtight plastic container, which can trap moisture and lead to mold growth.

Using pre-grated cheese, which often loses its fresh flavor and develops a powdery texture.

Discarding the rind – it's packed with flavor!