This Parmigiano-Reggiano is made according to traditions dating back to the Middle Ages. Using milk from brown cows, or, “Bruna," this cheese has high casein content than your typical Parmigiano, lending this cheese an exceptionally creamy flavor.
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Sample Parma's finest Parmigiano Reggiano and Prosciutto di Parma. Ermes Fontana's supple Prosciutto di Parma is dry-cured for one year, and sliced into soft, thin ribbons. Pairs perfectly with aged 24 month Solo di Bruna Parmigiano Reggiano, made from fresh Italian brown cow's milk. Enjoy with crunchy Grissini rustic and handmade breadsticks from Veneto.