Solo Di Bruna Parmigiano Reggiano | Murray’s Cheese

Parmigiano Reggiano is clearly the most popular girl at school, and our Solo di Bruna Parmigiano holds the honors of both prom queen AND valedictorian. Although 365 factories in Emilia-Romagna have their hands in this cheese pot, we buy our wheels from the only four cheesemakers that produce just nine wheels each day from milk of solely Italian Brown cows- ” Solo di Bruna.” The raw afternoon milk is left overnight, allowing the cream to rise to the top while complex flavors to begin to develop. The complexity grows through 24 months of aging, resulting in a Parm that is classic and unfailing: salty, umami-laden flakiness yields to deeply buttery and caramel notes with a nutty crunch that’s hopelessly addictive – all from a cheese that’s survived Crusades, two World Wars, and the escapades of Silvio Berlusconi. Grate mounds atop your pasta, toss the rind in your next soup, or just lob off a hunk, hoist a glass of Barolo, and go to town.

As seen in Saveur’s Decadent Cheese Plates

Unless noted otherwise, Murray’s cheeses sold by the lb. ship in multiple 0.5 lb increments. To request a whole wheel, or an intact portion of at least 2 lb, please contact the Murray’s team at [email protected] at least 72 hours prior to the date of shipment.

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Just the Facts




Emilia Romagna

Milk Type




Rennet Type



24 Months

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