The finishing cheese that changes a dish. An 8-ounce wedge of grass-fed Parmesan from Nordic Creamery in Westby, Wisconsin — made from cows grazing on natural grasses, aged over 60 days for a nutty, savory depth. Grate it over pasta, shave it into salads, or eat it in small pieces with a glass of wine. This is the kind of Parmesan that mak