{"data":{"slug":"parmigiano-reggiano","name":"Parmigiano Reggiano","country":"Italy","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"A 38 kg wheel, twelve months minimum, and a hammer test before it can be sold.","image":"https:\/\/havarti.org\/cheeses\/parmigiano-reggiano\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/parmigiano-reggiano","region":"Emilia-Romagna","aka":"Parmesan","texture":"Hard, granular, fracturing into shards and full of crystals","rind":"Natural, thick, stencilled with the consortium\u2019s pin-dots","age":{"min_months":12,"max_months":48,"label":"1 yr \u2013 4 yr"},"description":"Made from raw milk in a defined stretch of Emilia-Romagna, in copper vats, with no additives beyond salt and calf rennet. Each wheel is inspected at twelve months by a grader who taps it with a small hammer and listens; wheels with hidden cracks lose the rind stencil and are sold as something else.\n\nThe crunch is tyrosine, an amino acid crystallising out over years. The flavour is savoury enough to be a seasoning in its own right, and the rind belongs in a pot of soup, not the bin.","flavour_notes":["broth","pineapple","toasted nut","salt crystals"],"pairings":["Lambrusco","Aged balsamic","Prosciutto","Champagne"],"vegetarian":false,"pasteurised":false,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"aged-gouda","name":"Aged Gouda","url":"https:\/\/havarti.org\/api\/cheeses\/aged-gouda"},{"slug":"appenzeller","name":"Appenzeller","url":"https:\/\/havarti.org\/api\/cheeses\/appenzeller"},{"slug":"avonlea-clothbound-cheddar","name":"Avonlea Clothbound Cheddar","url":"https:\/\/havarti.org\/api\/cheeses\/avonlea-clothbound-cheddar"},{"slug":"beaufort","name":"Beaufort","url":"https:\/\/havarti.org\/api\/cheeses\/beaufort"}]}}