What is the best Parmesan / aged hard cheese, according to chefs?

MyTastr’s top pick is Caseificio Gennari Parmigiano-Reggiano DOP, chosen by Cerea brothers (Da Vittorio), Carlo Cracco, Davide Oldani. Chosen by these Michelin chefs for their dishes; sold as separate Friesian, Bruna, Vacche Rosse and organic lines.

What are the other top picks for Parmesan / aged hard cheese?

No. 2 is Hombre Organic Parmigiano-Reggiano DOP, chosen by Massimo Bottura (Osteria Francescana). No. 3 is Sartori SarVecchio Parmesan, chosen by Steve Ingber (MileHighCook).

How does MyTastr choose these picks?

Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot.

Best Parmesan / aged hard cheese, according to chefs

Three picks, each tied to a named taster and a public source — from Carlo Cracco, Cerea brothers, Davide Oldani, Massimo Bottura and 3 more. Recommendations come from reportergourmet.com, monocle.com, identitagolose.it and eatthis.com and 1 other sources.

Dairy & Cold · The ranking

1
Top pick
Caseificio Gennari Parmigiano-Reggiano DOP
Chosen by
- Cerea brothersChefs, Da Vittorio · Bergamodavittorio.com ↗
- Carlo CraccoChef, Cracco · Milanristorantecracco.it ↗
- Davide OldaniChef, D’O · Milan
Chosen by these Michelin chefs for their dishes; sold as separate Friesian, Bruna, Vacche Rosse and organic lines.
Where to buy · Amazon ↗Instacart ↗Source: reportergourmet.com ↗
2
Hombre Organic Parmigiano-Reggiano DOP
Chosen by
- Massimo BotturaChef-owner, Osteria Francescana · Modenaosteriafrancescana.it ↗
Also chosen by
- Massimo Bottura · Chef-owner, Osteria Francescana · Modena source ↗
The Modena organic dairy Bottura sources from for Osteria Francescana and Franceschetta 58 (“one of my suppliers for the Osteria Francescana,” he told Identità Golose, translated), and the cheese behind his risotto cacio e pepe. Certified-organic DOP from its own herd; sold in the US in pre-cut wedges, including 30-month.
Where to buy · Amazon ↗Instacart ↗Source: monocle.com ↗
3
Sartori SarVecchio Parmesan
Chosen by
- Steve IngberMileHighCook
Also chosen by
- Rich Torrisi · Chef, Major Food Group (Torrisi, Parm) source ↗
- Mario Carbone · Chef, Major Food Group (Carbone, Parm) source ↗
“My go-to when I’m not buying imported… aged about 20 months, so you get the crystalline crunch and the nutty flavor.” Rich Torrisi and Mario Carbone chose it as the house parm at Parm (NYT).
Where to buy · Amazon ↗Instacart ↗Source: eatthis.com ↗

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Questions, answered

What is the best Parmesan / aged hard cheese, according to chefs?: MyTastr’s top pick is Caseificio Gennari Parmigiano-Reggiano DOP, chosen by Cerea brothers (Da Vittorio), Carlo Cracco, Davide Oldani. Chosen by these Michelin chefs for their dishes; sold as separate Friesian, Bruna, Vacche Rosse and organic lines. Source: reportergourmet.com ↗
What are the other top picks for Parmesan / aged hard cheese?: No. 2 is Hombre Organic Parmigiano-Reggiano DOP, chosen by Massimo Bottura (Osteria Francescana). No. 3 is Sartori SarVecchio Parmesan, chosen by Steve Ingber (MileHighCook). Each card above links to the original source.
How does MyTastr choose these picks?: Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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