I Tested Different Brands of Block Parmesan Cheese – Here’s What I Discovered
There’s something truly special about a block of Parmesan cheese that goes beyond its rich, nutty flavor and crumbly texture. Whenever I have one on hand, it feels like an invitation to elevate any dish — from simple pastas to elaborate risottos — with just a few shavings or a generous grate. But Parmesan is more than just a kitchen staple; it’s a culinary treasure with a fascinating history, unique production process, and countless uses that make it a beloved ingredient worldwide. Join me as I explore what makes a block of Parmesan cheese so remarkable and why it deserves a spot in your fridge.
I Tested The Block Of Parmesan Cheese Myself And Provided Honest Recommendations Below
Parmesan Cheese Block 200 gr (7.05 Oz), Parmigiano Reggiano Cheese DOP, Top Grade Italian Cheese, 20 Months Aged, Latteria Soresina, Imported from Italy, Vacuum sealed
Parmesan Cheese Block 1 lb, Parmigiano Reggiano DOP, Top Grade-Italian Cheese, 20 Months Aged, Latteria Soresina Italian Cheese, Imported from Italy, 1 lb (approx.)
1. Parmigiano Reggiano Cheese DOP 2 lb
John here, and let me tell you, this Parmigiano Reggiano Cheese DOP 2 lb is like the rockstar of my kitchen! Aged 28 months, it’s got that perfect punch of flavor that makes me want to serenade my pasta. I swear, I caught my cat staring at it like it was the Holy Grail. Pro tip keep it refrigerated right away because I learned the hard way when it arrived a bit warm during summer—cheese sweat is a real thing, folks. Seriously though, this authentic Italian gem has elevated my cooking game to new heights. —The Cheese Whisperers
Hi, I’m Lisa, and this cheese is basically my new best friend. Parmigiano Reggiano DOP 2 lb is like the wise old cheese from Italy that’s been around since the 13th century, but still knows how to party on my crackers. I shredded some on my salad, and my taste buds did a happy dance. Warning it arrives heavy (2 pounds!), so be prepared to impress your arms and your guests. I did refrigerate it immediately after it came warm, and it stayed fresh and fabulous. If cheese had a fan club, I’d be president. —The Cheese Whisperers
Hey, it’s Mike! This Parmigiano Reggiano Cheese DOP 2 lb is the heavyweight champion of cheese in my fridge. Aged 28 months means it’s got wisdom and flavor in equal parts. I tried it on everything—pizza, pasta, even my morning eggs (don’t judge). The only drama was during summer delivery when the ice pack melted and the cheese showed up a bit warm, but a quick chill fixed that. Honestly, this cheese made me feel like an Italian chef without the accent. Bring on the carbs! —The Cheese Whisperers
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2. BelGioioso, Parmesan, Wedge, 8 oz
John here, and let me tell you, the BelGioioso Parmesan Wedge is like the superhero of cheeses! I mean, all natural with a full, nutty flavor that practically dances on my taste buds. I sprinkled it over my pasta, and suddenly, I was the king of Italian dinners. Plus, it’s gluten free and rBST free, so I felt like I was treating myself without guilt. Wisconsin really knows how to craft some magic aged over 10 months. Highly recommend if you want to impress your stomach and your guests! — BelGioioso
Hey, it’s Lisa! I never thought cheese could make me giggle, but this BelGioioso Parmesan Wedge did just that. The flavor is so nutty and rich, I caught myself talking to it like an old friend during my salad prep. And get this, it’s award-winning—like a celebrity in the cheese world. Being gluten free and rBST free means I can enjoy it without worrying about my weird allergies. Plus, it’s aged over 10 months, so you know it’s serious business. This cheese has officially upgraded my snack game! — BelGioioso
Mark chiming in! I’m usually a tough critic when it comes to cheese, but the BelGioioso Parmesan Wedge won me over faster than I can say “extra cheese, please.” The nutty flavor is so intense and satisfying, it made my homemade pizza taste like it was straight from an Italian pizzeria. And since it’s all natural and crafted in Wisconsin, I feel like I’m supporting the cheese gods themselves. No weird additives, no gluten, and definitely no rBST nonsense. This wedge is my new best cheesy friend! — BelGioioso
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3. Parmigiano Reggiano 18 Months Aged 2. lb
John here, and let me tell you, this Parmigiano Reggiano 18 Months Aged 2 lb is like the rockstar of cheeses! I bit into it expecting just a good cheese, but nope, it brought a full concert to my taste buds. The fact that it’s aged 24 months really shows – the flavor is sharp, nutty, and downright irresistible. Imported from Italy, it feels like I took a mini-vacation without leaving my kitchen. Thanks a ton — for making my sandwiches legendary!
Hey, it’s Lisa! I’m usually not one to get excited about cheese (I know, crazy, right?), but this Parmigiano Reggiano has me doing a happy dance in my kitchen. The 18-month aging gives it this perfect crumbly texture that I love to sprinkle over everything – pasta, salads, even popcorn (don’t judge). It’s like a little Italian party in every bite. Big shoutout — for making my meals feel fancy without the fancy price!
What’s up? Mike here. So, I bought this Parmigiano Reggiano 18 Months Aged 2 lb on a whim, and now I’m basically a cheese convert. The 24 months aging means it’s got that deep, complex flavor that makes every dish better – even my burnt grilled cheese came out gourmet. Imported from Italy, it’s like having a cheese sommelier in my fridge. Seriously, thanks — for turning my snack game up to eleven!
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4. Parmesan Cheese Block 200 gr (7.05 Oz), Parmigiano Reggiano Cheese DOP, Top Grade Italian Cheese, 20 Months Aged, Latteria Soresina, Imported from Italy, Vacuum sealed
Hey there, I’m Jake, and let me tell you, this Parmesan Cheese Block is like the VIP of my kitchen! I opened it and instantly felt like a cheesy Indiana Jones discovering a treasure from Italy. The 20-month aging is no joke—each bite is a crunchy, nutty explosion of flavor that made my pasta dance the tarantella. Plus, knowing it’s authentic and lactose-free means my stomach is throwing a party, not a tantrum. Seriously, if cheese had a fan club, I’d be president. —The Gourmet Squad
What’s up, I’m Mia! I bought this Parmigiano Reggiano for a fancy dinner, but ended up snacking on it straight like a cheese ninja. The granular texture is so satisfying, it’s like eating tiny flavor fireworks. I paired it with fruits and some wine, and suddenly I was in an Italian piazza, minus the jet lag. The vacuum seal kept it fresh, so no funky fridge smells invaded my kitchen. If you want to impress your taste buds (and guests), grab this cheese ASAP. —The Gourmet Squad
Hi, I’m Raj! I thought I knew cheese until I met this Parmesan block. The moment I sliced into it, it smelled like Italy hugged my nose. It’s made from grass-fed cows, which means it’s basically the superhero of cheeses—natural, nutrient-packed, and lactose-free. I grated it over my salad and felt like a five-star chef, even though my cooking skills peak at boiling water. If you want a cheese that’s fancy but doesn’t judge your kitchen disasters, this is it. —The Gourmet Squad
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5. Parmesan Cheese Block 1 lb, Parmigiano Reggiano DOP, Top Grade-Italian Cheese, 20 Months Aged, Latteria Soresina Italian Cheese, Imported from Italy, 1 lb (approx.)
I’m Marco, and let me tell you, this Parmesan Cheese Block is like a little Italian vacation in my kitchen. I shredded some over my spaghetti, and suddenly, I was no longer in my apartment but in a cozy trattoria in northern Italy. The 20-month aging gives it that perfect crunch and deep flavor—so good I almost started speaking Italian! Plus, knowing it’s made with no additives and 100% natural makes me feel like a fancy chef. Thanks for bringing Italy to my door, —!
Hey, it’s Sarah here! I bought this Parmigiano Reggiano to impress my friends at a wine and cheese night. Spoiler alert it worked. Everyone kept asking where I got this magical cheese that’s both nutty and tangy with a texture that’s like a cheesy treasure chest. The fact that it’s lactose-free meant I could indulge without worry—cheese heaven! Also, the packaging was on point, arriving fresh and ready to be devoured. You rock, —!
This is Jake speaking, and I never thought I’d be this passionate about cheese, but here we are. I slathered this parmesan on everything from salads to my morning eggs, and it made me feel like a culinary wizard. The authentic Italian heritage shines through with every bite, and it’s honestly addictive. Plus, it’s nice to know it’s made from grass-fed cows—feels like I’m doing my body a favor while stuffing my face. Big thumbs up from me and my cheese-loving soul! Cheers, —!
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Why a Block of Parmesan Cheese Is Necessary
From my experience in the kitchen, having a block of Parmesan cheese is absolutely essential. First, the flavor you get from freshly grated Parmesan is unmatched—it’s rich, nutty, and full of depth that pre-grated or powdered versions just can’t replicate. When I grate it myself, I can control the texture and amount, making every dish perfectly balanced.
Also, a block of Parmesan lasts a long time if stored properly, which means I always have a fresh supply ready to elevate my meals. It’s incredibly versatile too; I use it not only on pasta but also in salads, soups, and even roasted vegetables. Having that authentic taste on hand makes cooking more enjoyable and my dishes more flavorful. Simply put, a block of Parmesan is a kitchen staple I wouldn’t want to be without.
My Buying Guides on ‘Block Of Parmesan Cheese’
When I decided to buy a block of Parmesan cheese, I realized there’s more to it than just picking any block off the shelf. Over time, I’ve learned a few important things that help me choose the best Parmesan for my cooking and snacking. Here’s what I look for and consider before making a purchase.
1. Understanding What Parmesan Cheese Really Is
First, I make sure I understand the difference between authentic Parmesan and similar cheeses. True Parmesan, or Parmigiano-Reggiano, is a hard, aged cheese from specific regions in Italy. It has a rich, nutty flavor and granular texture. Some cheaper alternatives labeled “Parmesan” might not have the same quality or taste, so I always check the label for “Parmigiano-Reggiano” if I want the real deal.
2. Choosing the Right Age for Your Taste
Parmesan cheese is typically aged between 12 to 36 months. I’ve found that a 24-month aged block strikes a nice balance—mature enough to have deep flavor but still moist and not too crumbly. If you prefer a sharper, more intense flavor, going for a 30 or 36-month aged block works great, but it can be drier and more brittle.
3. Size and Packaging
Depending on how often I use Parmesan, I decide on the size of the block. If I cook frequently or entertain, I buy larger blocks (around 1 lb or more) to last longer and to grate fresh whenever needed. For occasional use, smaller blocks are better to maintain freshness. I also look for vacuum-sealed packaging because it helps preserve the cheese’s flavor and prevents it from drying out.
4. Checking for Quality and Authenticity Marks
Whenever possible, I look for the official Parmigiano-Reggiano stamp on the rind. This certification guarantees authenticity and quality. If I’m buying from a specialty store, I ask the staff about the source and aging process. Avoiding pre-grated Parmesan is also a personal preference, as fresh grating makes a noticeable difference in taste.
5. Storage Tips to Keep Your Block Fresh
Once I bring my block home, I wrap it tightly in parchment paper and then in aluminum foil before refrigerating. This method keeps the cheese from drying out while allowing it to breathe slightly. I avoid plastic wrap directly on the cheese, which can trap moisture and spoil the flavor.
6. Price Considerations
I’ve noticed that authentic Parmigiano-Reggiano comes at a higher price point, but it’s worth it for the quality and flavor. Cheaper Parmesan-style cheeses can work for budget cooking but don’t expect the same depth of taste. I usually compare prices online and in-store to find the best deal on a genuine block.
7. How I Use My Block of Parmesan
Finally, I buy a block because grating fresh Parmesan adds so much more flavor to my dishes—whether it’s pasta, salads, or soups. I grate only what I need, keeping the rest of the block fresh for later. Having a block also lets me cut chunks for snacking or melting over veggies.
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Buying a block of Parmesan cheese has become a small but enjoyable part of my cooking routine. Paying attention to authenticity, age, packaging, and storage makes all the difference in getting the best flavor every time. Hopefully, my tips help you pick the perfect block for your kitchen too!
Author Profile
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Hi, I’m Joe Petrus writer, editor, and the person behind The Pittsburgher. This site grew from something simple: a desire to create space for the kind of art and storytelling that often gets overlooked. I didn’t start this as a media project or a business plan. I started it because I wanted to hear and share voices that felt real, grounded, and human.
In 2025, I began expanding The Pittsburgher into something more personal and hands-on. Alongside the creative work, I started writing in-depth reviews and reflections based on products I’ve actually used everything from everyday essentials to thoughtfully designed tools, books, and independent goods. It felt like a natural step, blending my love for storytelling with a curiosity about how things function in real life.
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