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Savvy Product Review

Do You Love Cheese? Get your Hands on Parmigiano Reggiano® wedges also known as the KING OF CHEESE ~ Plus Check Out My Recipe For Homemade Meatballs! #ParmesanAmbassador

Do You Love Cheese? Get your Hands on Parmigiano Reggiano® wedges also known as the KING OF CHEESE! Plus Check Out My Recipe For Homemade Italian Meatballs! #ParmesanAmbassador

If you love cheese like I do….. then you know that for rich flavor you do not want to buy pre-grated parmesan but instead buy a wedge of Parmigiano Reggiano! Freshly grate the cheese from the wedge for the most intense flavor. Use the wedge on a cheese board eaten raw, or shave pieces onto a salad. Use the rind to flavor a delicious homemade broth. There are a multitude of uses and recipes for a wedge of Parmigiano Reggiano. Check them out HERE.

Now… Check out my Homemade Meatballs Recipe Made delicious with 24 month aged Parmesan Reggiano Cheese straight from Italy!

This is a delicious batch of hearty meatballs for sure. They are perfect to go along side your favorite pasta as well as being served on fresh Italian Bread for a delicious Homemade Meatball Parm Hero….. to even slicing the meatballs thin to top on a delicious pizza or layer in a delicious lasagna. The possibilities are endless…. so enjoy! The one ingredient that makes them absolutely perfect…. Parmesan Reggiano from Italy freshly grated! I cannot tell you how much I love adding extra to my finished plate…. YUM! I actually just want to keep adding as it melts into the sauce and makes it that much richer to taste. This is deliciousness at its best.
Learn About the Brand
Just three ingredients—milk, salt and rennet—and eight centuries of cheese making experience go into every wheel of Parmigiano Reggiano. From the local grasses and forage fed to the cows, to the milk they produce and then the cheese that is produced by nearly 400 cheese makers, Parmigiano Reggiano is a true reflection of its place of origin and the art of generations and generations of cheese artisans. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.

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