A Parm to Adore & So Much More
On: January 23, 2016
True Parmigiano-Reggiano is a gateway to Italian cultural for it’s like biting into the essence of the culinary epicenter of this beloved country. This is why we have had extensive discussions in the past about Parmigiano and the many different types marketed to consumers, from plastic green containers to inexpensive, tasteless renditions. Our goal has always been very simple: provide the very best from authentic, true providers. This quest led us to visit the beautiful countryside just outside of Modena where the Minelli family lives, small-scale producers putting out just 14 wheels of this magnificent cheese per day.
The lingering taste of Parmigiano-Reggiano alone leaves you with a sense of place, as it has been made nearly the same way since the 12th century from only the regions of Modena, Parma, Reggio Emilia, and a small section of Bologna and Mantova. The cows from which the milk comes from cannot be fed silage: rather, only fresh grass, hay, or alfalfa. It’s also made from skim milk, reducing the fat content of the cheese. The parm we carry is “extra,” being aged longer than typical Parmigiano. Of all the Parmigiano-Reggiano we’ve tasted over the years, this continues to be our favorite whether using on a cheese plate, in a soup or salad, or over pasta. And it’s a great value, as well!
200-Day Old Gorgonzola
Made under strict regulations by about 40 small Italian family dairies, this is ripened for a period that is double the norm and has a greater degree of blue marbling. Toss into a salad, use on a cheese plate, or dollop onto crusty DLM Artisan Bread.
Villa Calcinaia Chianti Classico
Lovingly produced by our friend Count Sebastiano Capponi’s family near Greve since 1524, this is a Chianti with lots of plum and dried cherry flavors. This wine would pair beautifully with roasts and wild game.
Fontaleoni Vernaccia Di San Gimignano
This is a pleasant white wine from Tuscany that’s superb with crab cakes, roasted chicken, or light pasta dishes. It’s mineral rich, dry yet not bone dry, and elusive yet very pleasing.
La Serra Chianti
This is a great beginner’s Chianti, but will still wow with its complexity and versatility. It’s a great companion to an array of dishes ranging from pizza to braised lamb.