PARMIGIANO REGGIANO 01

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It’s not just a slightly more pretentious term for stinky Parmesan. Cheese bearing this official moniker is subject to rigorous standards that your average wedge is not. The cows are better fed, the milk isn’t heat treated and it must be aged for at least a year. And it all makes a difference: a study published in the journal Cancer Research found that compounds called polyamines (made up of a combination of two amino acids) in wellaged cheeses can combat liver damage. Go large on the shavings and you’re basically offsetting that bottle of Chianti... sort of.