Parmigiano-Reggiano

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The King of Cheeses for over 900 years

Once you've tried the real thing, you'll never be satisfied with that powdery stuff that comes in a round green box. We sell only Parmigiano-Reggiano that we cut from a 10 kilo (22 lbs) quarter wheel.

The name "Parmigiano-Reggiano" is a Protected Designation of Origin...just like "Chianti Classico" or "Rioja Reserva" in wine or "Siurana" on olive oil.
Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno. The cattle that produce the milk for this fine cheese can only be fed fresh grass or hay (never silage or fermented feeds). It has always been, a purely natural product, completely without additives or preservatives.
The cheese is made according to a stricly regulated traditional process, then aged a minimum of 12 months before it is graded, marked with a unique registration number, and marketed around the world.
 
Storage and Uses
You can keep Parmigiano-Reggiano in a sealed plastic bag in the refrigerator for many months. Be sure there's no extra moisture in the bag, which will promote the growth of surface mold. And don't let the cheese dry out completely in a frost-free refrigerator, because it will get too hard to use.
The most common use of Parmigiano-Reggiano is to grate a little over soups, stews and pasta dishes. We find it's easy to just use a little hand grater. And be sure to save the rind. You can add it to soups or stews as a bit of salty garnish.
And be certain to treat yourself to the joys of Parmigiano-Reggiano as a "wine & cheese" cheese. Crumble bite-size pieces of the cheese onto a small serving plate and eat a piece with a morsel of crusty bread. Then wash it down with a dry Italian or Spanish red wine. The salty, fruity notes of the cheese are a perfect foil for the dryness and depth of the wine. One of the world's great treats!

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