There is no such thing as parmesan cheese in Italy. That's an American name for a
cheese made with potassium sorbate to protect flavor, and cellulose powder to prevent
caking. Newsflash: Italian Parmigiano Reggiano doesn't need flavor protectors or
enhancers because it's got intense real flavor. It doesn't need an anti-caking agent
because unlike American parmesan, it isn't born powdered. Parmigiano Reggiano comes
in a solid 80-pound wheel, so you can buy a wedge and grate it fresh or shave it into
slices on top of a salad.
Parmigiano Reggiano has been made the same way for the last 800 years, and in the
same place. Like the terroir that contributes to a fine wine, true Parmigiano Reggiano can
only be produced in a small area around Parma in northern Italy. There, the special
combination of climate, geography, and soil composition are unique, found nowhere else
in the world. That is why Parmigiano-Reggiano is a protected name -- a DOP. To be able
to put the words "Parmigiano-Reggiano" on the rind, the milk has to be from cows fed a
specific type of local hay, never corn. Then it is aged a minimum of 12 months, an
average of two years.
Parmigiano Reggiano is wildly nutritious, rich in protein and calcium. This is a dense
cheese made from partly skim milk. The aging process results in a cheese with a very
low water content, so a little goes a long way. The average amount of Parmigiano
Reggiano that you would grate over a dish of pasta, 2-3 tablespoons -- between 1/3 and
1/2 an ounce -- has more protein than a serving of chicken, according to the Oxford
Companion to Italian Food.
But you can do so much more with it than just grate it over pasta. You can add zing to
any soup, especially a nice cold-weather vegetable minestrone, or even chicken soup, by
sprinkling a little Parmigiano Reggiano on top just before serving. In pesto, a good
Parmigiano Reggiano can make the difference between so-so and oh wow! Add some
Parmigiano Reggiano to the ground meat when you're making meatloaf, along with
Italian-style herbed bread crumbs, and presto! ? Meatloaf Italiano.
Only one thing could be better than Parmigiano Reggiano -- Red Cow Parmigiano
Reggiano. This is made from the milk of the rare Red Cows -- Vacche Rosse (pronounced
VAH-kay ROW-say) -- a historic breed of Italian cattle that were pulled back from the
brink of extinction. It is higher in protein and butterfat and is aged longer than regular
Parmigiano Reggiano. This would be an extraordinary finish to a meal or on a cheese
plate with a bit of aged balsamic vinegar drizzled on top.
Reg. price $18.95
SALE PRICE $12.95
>> Refrigerated shipping option required at checkout
Your order will be shipped refrigerated
1-2 business days (USA only) within two
business days. Flat rates are charged for
shipping and handling.
Please note that this is a very delicate and
temperature sensitive product and we can't
Final sale on these item
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