Bulk Grated Parmigiano Reggiano- 3 Pack of 2lb Bags

Does your restaurant/catering business use a lot of Parmigiano Reggiano, but you don't have a ton of space to keep large cuts of this real parmesan cheese? This bulk pack is exactly what you have been looking for. 

Easily open these slightly vacuumed seal packs and they are ready to go out with your service staff to top fresh pasta, salads, or soups. The vacuum seal not only helps to save space, it also extends the amount of time the cheese will stay fresh and to keep it from drying out. 

Parmigiano Reggiano Wholesale

This pack of three, 2lb bags of grated Parmigiano Reggiano is ideal for commercial customers. The package includes six pounds of imported parmesan cheese in total, for an overall price of $14.00/pound. They can be stacked in a refrigerator until they are ready to be opened- helping you to save space in your storage areas. 

Why buy Parmigiano Reggiano and not Parmesan?

Your customers will notice the difference in every dish. When you buy Parmesan, you buying an imitation of the real Italian product that has been carefully mastered and refined over hundreds of years. The cows, their milk, and the aging process are tightly monitored for quality control, thus producing a cheese that is packed with a flavor and nuance. Parmesan that is not authentic is often aged for considerably less time and uses ingredients that are not tightly regulated

Parmigiano Reggiano cheese is known for its distinctive taste, exquisite aroma, and unique texture, and inauthentic versions of the cheese from outside of Italy really cannot compare.

This DOP cheese is made with only three simple ingredients: cow's milk, salt, and rennet. The cheese making process is subject to strict monitoring and testing before it can be called Parmigiano Reggiano, ensuring that the entire process takes place exclusively in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po.

The proud cheesemakers use artisanal methods that they’ve perfected over almost 1,000 years. All of which explains why it is considered a true masterpiece of Italian culinary tradition.