Few cheeses are more famous than Parmigiano Reggiano.
The King of Cheese, Parmigiano Reggiano is made more or less the same way today as it was 700 years ago, in a small designated area in northern Italy – from unpasteurized cow's milk, with salt as the only additive.
Our Parmigiano Reggiano is sourced from a single cheese house just outside of the town of Bussetto. There, a father and son team hand craft each wheel of this remarkable cheese. They then pick out the best of the best to get the special export fire brand and age these wheels out to the perfect 24 months. No other cheese in the world can imitate the taste of real Parmigiano Reggiano. There are hundreds of imitators, but once you taste the real thing right from a freshly cracked wheel you will understand what all the fuss is about. Genuine Parmigiano Reggiano makes everything else taste better. The extra long aging process creates flavor enhancing enzymes that naturally enhance the other flavors in any dish.
Parmigiano Reggiano serving and handling suggestions:
- Parmigiano Reggiano is a naturally lactose free food. It is an excellent source of calcium and protein, which because of the nature of the ageing process is readily absorbed by the body.
- Try it freshly chunked with a dried date, fig or a drizzle of honey or really good balsamic vinegar.
- Parmigiano Reggiano has a sharp, salty taste and when grated over classic Italian dishes or other foods, it lends a decadent flavor that cannot be matched.
- Because of its hard, gritty texture, use a sharp knife to break off a chunk of cheese rather than slicing straight through it.
- To grate the cheese, break off an appropriately sized sliver and bring it to room temperature. Use a coarse grater for pasta and salads and a fine grater for soups.
- Do not pre-grate Parmigiano Reggiano, as the cheese will lose some of its flavor.