|
Size 8 Ounces
Made from unpasteurized cow's milk. A part skim milk cheese. In the United States, Parmigiano-Reggiano, also known as Parmesan, is often thought of as purely a grating cheese. Cheese aficionados, however, savor Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It is produced in a very narrowly defined area in the northern Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Under Italian law only cheese produced in these provinces may be labeled as Parmigiano-Reggiano. The production process utilizes a totally natural one that has not changed for 700 years. It is an all-natural process which has no additives, just the pure morning and evening milk of the local cows. A natural cow's rennet and an all-natural whey are used as starters. The combination of artisan's ancient skills and then a long ageing process from 18 to 20 months, and in some cases longer, produces an outstanding cheese. What you eat today is just what the knights, serfs, saints and kings of old ate over the centuries. America's Test Kitchen and Cook's Illustrated have both voted our Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. 'We preferred the regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano against our supermarket cheeses, it was an easy winner.' Enjoy pieces of Parmigiano-Reggiano drizzled with honey or a few drops of top quality balsamic vinegar. It is also delicious paired with walnuts or pears.
|
|