A truly amazing cheese, our Parmigiano-Reggiano comes from the rolling hills outside of Modena, Italy. We've visited the farm, seen how the cheese is aged...even petted the cows! These docile, contented animals produce wonderful milk thanks to their diet of grazing the local forage. And great milk makes great cheese. Every wheel is aged for some two years and expertly inspected before being shipped to us. So how do you eat it? Grate it over pasta? Yes. Shave it over salads? Indeed. Served along with Prosciutto di Parma ham? Sure. All of that is fine, but our favorite way to eat it is, well, simply to eat it! It's so good, you will love just breaking off pieces and nibbling.
This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.
1. The 80- to 90-lb wheels of cheese designated as Parmigiano-Reggiano must only be made by approved producers. They are made by traditional methods that have been used for more than nine centuries.
2. We choose to have our Parmigiano-Reggiano aged for 24 months—longer than most. We think this has the best balance of flavor, texture, and aroma. The wheels are carefully aged in special rooms where they are cleaned and kept at specific temperatures and humidity.
3. As the cheese ages, peptones, peptides, and free amino acids form. When these crystalize, they give Parmigiano-Reggiano its distinctive, slightly crunchy texture, as well as making it a healthy, easy to digest food.
4. After aging for one year, professional cheese testers from the Parmigiano-Reggiano Consortium scrutinize each wheel for maturation, aroma, color, consistency, and internal structure. After passing inspection, the wheel is branded with the Consortium's symbol and finishes aging.
5. Once a wheel is opened, it's susceptible to oxidation, like a fine wine, and should be wrapped in clean plastic wrap. Store in the warmest part of the fridge and never freeze.
Not quite ready for dinner or don’t feel like making another fussy meal? Open up a good bottle of wine and set out a charcuterie board with some holiday touches.Read full story >>
To taste a good Parmigiano-Reggiano is to taste a piece of Italy culinary culture. And this Parmigiano coming from the Minelli family just outside of Modena continues to be our favorite.Read full story >>
- Susan (Dayton, OH)