Murray's
pronounced "par-mi-JA-no re-GIA-no"
| Murray’s Parmigiano Reggiano is an authentic PDO cheese from Emilia-Romagna, Italy, made exclusively with raw cow’s milk and traditional calf rennet. Typically aged 24 months, it balances crumbly texture with a flavor profile of toasty nuttiness, bright fruitiness, and savory umami. Naturally lactose-free, it features tyrosine crystals that provide a crunchy texture. The cheese has ~30% moisture, is hard and granular, and undergoes strict consortium inspections. Typical pairings include aged balsamic, fruits, nuts, and wines like Prosecco or Sangiovese. Spoilage is indicated by colored mold or foul odors, while white crystals and mild ammonia are normal. | |
| Country | Italy |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Raw |
| Texture Profile | Hard, granular, friable |
| Flavor Profile | Savory, Nutty, Fruity |
| Wine Pairings | Prosecco, Lambrusco, Pinot Grigio, Pinot Blanc, Sangiovese, Barbera, Barolo, Nebbiolo |
| Beer Pairings: | Pilsner, Lager, Amber Ale, Brown Ale, Stout, Porter, Barleywine, Saison |
| Food Pairings: | Balsamic Vinegar, honey, fruit preserves, pears, figs, grapes, apples, walnuts, hazelnuts, cured meats, pasta, roasted vegetables, soups |
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MURRAY'S