Parmigiano-Reggiano (Cow's milk, Italy) A cheese that needs no introduction, only a reminder that the real deal (made from raw milk gathered in Emilia-Romagna between April and November to insure cattle are grazing on fresh grass) is always called Parmigiano-Reggiano, not just Parmesan. From pasta to pizza and almost every dish in-between, a shaving of reggiano will add a layer of rich flavor. For a simple appetizer or dessert, serve with dried fruit and a drizzle of a high quality balsamic vinegar. Pairings: Branches Honey Liquid Pairings: Sparkling wine Dessert wine Italian reds