Parmigiano San Pietro 2659

This Parmigiano-Reggiano is delicious: a cheese with a deeply savoury and brothy flavour, balanced by a rich fruity sweetness and a luscious texture.

Made with raw cow's milk and animal rennet.

PORTION

250g

MINIMUM 250 g

500g

MINIMUM 500 g

1kg

MINIMUM 1000 g

2kg

MINIMUM 2000 g

Regular price £9.40 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

Accompaniments

Serving Suggestions

Grate Parmigiano and bake heaped tablespoons on baking parchment until golden. Use as a beautiful garnish for pasta and risotto dishes.

Recipes

Parmesan Roasties

Coat your roast potatoes with polenta for extra crunch and parmesan for seasoning. A great side dish for a special Sunday roast or Christmas lunch.

Palmiers

Puff pastry swirls with a trio of savoury fillings.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Parmigiano San Pietro 2659

This Parmigiano-Reggiano is delicious: a cheese with a deeply savoury and brothy flavour, balanced by a rich fruity sweetness and a luscious texture

pairing suggestion

Grate Parmigiano and bake heaped tablespoons on baking parchment until golden. Use as a beautiful garnish for pasta and risotto dishes.

From The Blog

Blue Friday

Today is Black Friday, which for many of us is the greatest klaxon that the Christmas period has ...
Reasons to be Cheeseful: the Neal’s Yard Dairy Subscription

Unprecedented. Uncertain. Unstable. Unbelievable. Many adjectives have been used to describe the ...
Cheese Care and Sharing Tips for Your Christmas Cheeseboard

Many of us are looking forward to the tradition of our Christmas cheeseboards. With Covid-19 rest...
Sally Barnes's Wild Atlantic Smoked Salmon

There is a sense of normality and purpose in the lives of true artisans of food, people who have ...
Blue Cheese Shortage at Christmas

The impact of the first national lockdown is still being felt across the British farm-made cheese...
St. Tola Tortelloni with Winter Squash, Sage, and Brown Butter

Cheesemonger and chef Keelan has created a seasonal recipe featuring one of his favourite goat's...
Raw Milk Cheese Appreciation Day | Special Selection

Raw Milk Cheese Appreciation Day is an initiative of the Oldways Cheese Coalition, a US-based non...
Culture Starter

Ask anyone in the UK what food they most associate with lockdown and the answer is likely to be o...
Three outstanding chefs, three outstanding cheeses

August brings us the second Buy British Cheese selection and this month’s cheeses are noteworthy ...
Postcard from The North 

David Lockwood makes a monthly trip to visit farms and select cheese north of London, known at N...
Buy British Cheese Subscription

Despite the tentative reopening of pubs and restaurants, small-scale cheesemakers remain in a hi...
Retailing in Lockdown: A Letter of Thanks to Our Customers

Above: Our Borough Market shop, redesigned to maintain social distancing. Cheesemonger Estelle Re...
Cooking with Cheese: The Chef Series | James Lowe

A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t mea...
Cooking with Cheese: The Chef Series | Anna Tobias

A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t m...
Cooking with Cheese: The Chef Series | Jeremy Lee

A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t mea...
Wheels in Motion

Over the last few weeks, the public have come out in force to support British farmhouse cheesemak...
Rollright Recipe by Steve Williams

Steve Williams, renowned chef of the illustrious 40 Maltby Street has kindly written a recipe for...
Apple, Celery, Stichelton, Walnut & Bitter Leaf Salad by Laura Jackson

Laura has cooked at Towpath Cafe since it opened ten years ago. She is a truly brilliant cook; he...
Ogleshield, Polenta, Courgettes & Herbs by Sam Lowry

Sam Lowry is resident cook at Leila's Shop [something of an institution!]. He has cooked at 40 Ma...
Mushroom & Kirkham's Lancashire Omelette by Laura Jackson

Laura is head chef at Towpath Cafe. She is a truly brilliant cook; her food is nutritious, unpret...
Pea, Ham & Berkswell Lasagne by Anna Tobias

Anna Tobias has cooked at many of our favourite places to eat, from River Cafe to Rochelle Cantee...
How we slice it

Bronwen Percival is Technical Manager and cheese buyer for Neal’s Yard Dairy. Ben Harris is Head ...
Cheese Care Guide

Farmhouse cheese is handmade and thus varies with each day’s production, changing as it matures. ...
How the public rallied to support British cheese

To lose business just from restaurants would be challenging for any cheesemaker. Losing all marke...
Safeguarding the Future of British Farmhouse Cheese

Neal’s Yard Dairy’s role is to select and mature the British and Irish cheeses we like the best, ...
Remaining Open in a Crisis

Neal’s Yard Dairy’s Decision and Our Protocol We’ve had a lot of feedback from customers about o...
Cheesemonger turns cheesemaker at Kirkham's Lancashire

This week's blog comes from cheesemonger Caitrin, who usually works in our Covent Garden Shop. Pr...
Granny's Apple Pie Recipe

Continuing in our theme of Lancashire-centered recipes, we couldn't neglect to include a recipe f...
Food Bigger Than The Plate

This week's blog comes from cheesemonger Sebastian. Prior to becoming a cheesemonger, Sebastian h...
40 Maltby Street's Lancashire Tart Recipe

The Lancashire Tart is an iconic menu item from 40 Maltby Street, and here we are privileged to p...
40th Birthday Cheese Knife - our Collaboration with Blenheim Forge

This blog comes from our colleague Thea, who is part of our Ecommerce team. Thea had the pleasure...
Lancashire 'Pesto' Recipe

For Lancashire Month, we ran a (not very scientific) blind tasting for Neal's Yard Dairy staff of...
Dairy Diaries: Highfields Farm Dairy

This year we are celebrating our 40th birthday! As part of our celebrations, we are of course hi...
Dairy Diaries: Ticklemore Cheese Dairy

This year we are celebrating our 40th birthday here at Neal’s Yard Dairy. As part of our celebrat...
Dairy Diaries: St James

This year we are celebrating our 40th birthday here at Neal’s Yard Dairy. As part of our celebrat...
5p charge halves bag use and funds school farm trip

We started charging 5p for Neal’s Yard Dairy carrier bags back in January 2018. We crossed our fi...
Dairy Diaries: Sinodun Hill

Pictured are our cheese buyer Bronwen and retail managers Amy and Lydia enjoying the company of t...
Dairy Diaries: St Tola

This year we are celebrating our 40th birthday here at Neal’s Yard Dairy. As part of our celebrat...
A Farm Visit to Holden Farm Dairy

Here we share our cheese buyer Bronwen Percival's account of our recent trip to Holden Farm Dairy...
Compassion in dairy farming

Here we share Patrick Holden of the Sustainable Food Trust's fascinating blog post. Because I...
Recipe: Herring in Furs by Alissa Timoshkina's

Today we are sharing an extra special #nydchefstable recipe to celebrate the release of Alissa Ti...
Remembering Mary Holbrook

Here our Managing Director David Lockwood pays tribute to our friend and colleague Mary Holbrook....
Edith Cannon - the woman, the myth, the legend

As part of Neal’s Yard Dairy’s ‘Women in Cheese’ focus, we set ourselves the challenge of creatin...
The Stilton Grotto

Over the past week, cheesemongers in our Covent Garden and Borough Market shops have been buildin...
Salmo Salar by Max Jones

"The mountain is like the sea, Max. She gives you life, but she can also take it," explained che...
A Guide to Constructing and Decorating Your Celebration Cake

We love creating cakes to reflect the craftsmanship which makes the best, most delicious cheese. ...
SCA Farm Visit 2018

In their own words, the SCA is an alliance of cheesemakers, retailers, wholesalers and others inv...
Sleight Farm on Film

This short farm-visit film features cheesemaker Mary Holbrook at her farm near Bath in Somerset. ...
Postcard from the North

Hi, everyone, I wanted to take a moment to tell you about last week’s Northern Run and the latest...
Return of the Natives

Pasteurisation is a process during which milk is heated just enough to kill any bacteria that cou...