Full of wonderful nutty, and sweet fruity flavours, this New Zealand take on the world famous Parmigiano-Reggiano is aged for a minimum of two years, to develop a depth of flavour and dryer mouth feel. With a smoother texture than its Italian counterpart, the Parmesan is versatile enough to be enjoyed on a cheese platter, shaved over a fresh garden salad or pasta, or used to elevate a cheese sauce with a touch of gourmet decadence.
A fruit paste or terrine; plum or cherry, or shave or grate over a garden or caesar salad or your favourite pasta dish.
Wine / Beer match:
Pair with a robust white wine; Sauvignon Blanc, Viognier, Albarino or Pinot Grigio). The Parmesan also pairs well with fruity red wines; aged Central Otago Pinot Noir or Cabernet Franc