Got some 100 month aged Reggiano while in Italy.

by cakersgotswag

12 Comments

  1. OlweCalmcacil on

    That thing has so many crystals on it the local crystal girl wants to trade for it. Looks phenomenal, great work on acquiring it. 

  2. Were you actually able to taste this before your mouth went numb and tingly from all the histamines?

  3. Cool trick; buy ParmReg from a local shop. Cut it in half. Put half in a cheese bag (not cloth) or parchment. Wait a couple of years.

    BANG!

  4. ByronsLastStand on

    Good gods that looks good. That with a very severe Pomerol or Amontillado would be absolutely cracking.

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