Parmigiano Reggiano Week at Eataly L.A.

Parmigiano Reggiano Week at Eataly L.A.

Do you know how to tell which Parmigiano Reggiano DOP is a breed apart? Find out and get a taste of Italy’s iconic cheese at Eataly L.A!

From October 21 to 27, celebrate the King of Cheese during our Parmigiano Reggiano DOP Week. Enjoy market deals and in-store tastings featuring Parmigiano Reggiano DOP made with milk from heritage breed cows.


This week, we want you to taste the difference that biodiversity makes in one of Italy’s most iconic cheeses – so we’re offering a complimentary package of Le Stagioni d’Italia pasta when you shop select Parmigiano Reggiano DOP cheeses!

Parmigiano Reggiano DOP, the “King of Cheeses,”  is made with just three ingredients –  unpasteurized milk, rennet, and salt – and can only be produced in certified areas around Emilia-Romagna, from the plains to the mountains between the scenic rivers Po and Reno. Small-scale dairy farms in these areas produce milk of exceptional quality from cows fed a wholesome diet of local grass. To create each wheel, cheesemongers age 160 gallons of milk for a minimum of 12 months before testing and certification. The result? A cheese that boasts a symphony of complex flavors and textures, from a salty, crystalline mouthfeel to herbaceous notes of grass and sweet cream butter.

Some of the most prized Parmigiano Reggiano DOP is made with fresh, whole milk produced by three heritage breeds of dairy cows: the Vacca Bianca Modenese, the Vacca Rossa, and the Vacca Bruna. Their milk is particularly rich in proteins like casein, minerals like phosphorus and calcium, and fats, all of which are ideal for the production of aged cheeses. Over time, some of these breed populations have shrunk to near extinction, with only hundreds left. When you buy cheese made from these cows' milk, you are helping to save the breed! 


Want to learn how to taste the difference between each wheel of Parmigiano Reggiano DOP? Stop by the Eataly L.A. market as our cheesemongers crack open a full wheel! Watch and listen as our experts will walk you through each heritage breed cheese, from the buttery, grassy notes of the Vacche Rosshe to the nutty and floral flavors of the Sola Bruna. Then, discover how to pair this cheese perfectly with other high-quality ingredients from our market like aceto balsamico di Modena, Mamma Emma gnocchi, housemade agnolotti pasta, and more. Stop by to start learning!

Saturday, October 26 from 4 p.m. - 5 p.m. - Opening and Tasting of the Vacche Rosshe

Sunday, October 27 from 4 p.m. - 5 p.m. - Opening and Tasting of the Sola Bruna

Then head to Eataly Magazine for our top Parmigiano Reggiano DOP recipes and pairing guides.

Ti aspettiamo! See you there!