Small savory rounds, roughly a quarter across, pale gold with a craggy top and a scatter of salt. Open the package and you smell the cheese before you taste it.
The bite is short and buttery, then the Parmigiano-Reggiano arrives and stays. Sharp, nutty, a little salty. These are not a sweet biscuit wearing a savory name. They taste like cheese because cheese is doing the work.
Good on a board with fruit and something soft and blue. Good floated on top of tomato soup. Good at four in the afternoon standing in the kitchen with tea, which is honestly where most of a package goes.
A butter-based savory biscuit made with Parmigiano-Reggiano, baked into small button shapes. Edges vary from round to slightly irregular, which is what happens when a dough with real cheese in it meets heat.
Put them out before the guests arrive, or don't wait for guests.
Quick facts
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Material: Butter-based savory biscuit made with Parmigiano-Reggiano. Contains wheat, dairy.
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Sizes: Button-size rounds, about the width of a quarter. Sold by the package.
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Best for: Cheese boards, soup toppers, afternoon tea service, a snack that holds up to a strong drink.
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Pairs well with: A brisk black tea, dry sparkling wine, pear or fig, something soft and blue on the same plate.
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Care: Keep sealed and dry. Florida humidity softens them faster than you would expect, so clip the bag or move them to a tin.
