About Imported Parmigiano Reggiano:
Cheeses called “parmesan” are commonplace, but true Parmigiano Reggiano is an Italian delicacy revered for more than one thousand years. The name Parmigiano Reggiano is a protected designation of origin, as all cheese labelled as such used raw milk from the fertile plains between the River Po and the River Reno, The cities of Parma and Reggio Emilia remain the epicenters of production. The special milk is characterized by a unique and intense bacterial activity of the indigenous microbial flora, and influenced by the local microclimate, forage, grass and hay fed to the cows. Cattle are banned from consuming silage, fermented feeds and animal flour to maintain an authentic product. Parmigiano Reggiano is a purely natural product, completely without additives or preservatives. All of the above cannot be said of knock-off varieties.
Battimelli’s A&S only sells PDO imported Parmigiano Reggiano cheese.
How does Parmigiano Reggiano taste?
Parmigiano Reggiano is characterized by its delicate, salted buttery aroma and nutty caramel sweetness. Its sandy texture gently crumbles. Aged 24 months, it is superb with fresh fruit and honey. Try ripe kiwi, figs, plump apricots, or honey-dew melon for variety on your charcuterie board. Walnuts and mild fruit chutney complement Parmigiano Reggiano in both flavor and texture. Serve with sparkling white wines, a frothy Lambrusco, or with low-alcohol cocktails.
How is Parmigiano Reggiano made?
The milk from the morning and the previous evening is poured into the traditional copper vats. Approximately 550 litres of milk is used to produce one wheel of Parmigiano Reggiano. The milk slowly coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the prior day. The resulting curd is then broken down by the master cheese-maker into minuscule granules using a traditional tool called “spino”. The cauldron of curd is fired to 131°F, which causes the cheesy granules to sink and melt into a single mass which will produce two twin wheels. Cut into two parts and wrapped in traditional linen cloth, the cheese is then placed in a mould to set its final shape. The wheels are salted by osmosis for several days. This kick starts a maturation process, which continues on drying racks subject for a minimum of 12 months. The resulting cheese is then inspected for quality and branded with a hot iron before import.
How is Parmigiano Reggiano different from Grana Padano?
There are five main differences. First, unlike Parmigiano Reggiano, Grana Padano is produced mainly in Lombardy, where "Padano" refers to the Po Valley. Furthermore, the cows producing the milk for Grana Padano may be fed silage as well as grass. Third, the milk may contain slightly less fat than that used for Parmigiano Reggiano. Additionally, milk from several different days may be used in Grana Padano. Lastly, the two cheeses are subject to different maturation requirements, with Grana Padano requiring slightly less time.
Beverage Pairings with Parmigiano Reggiano:
Serve with sparkling white wines, a frothy Lambrusco, or with low-alcohol cocktails.
Region: Emilia-Romagna, Lombardia
Milk Type: Cow
Age: 24 months
Size: 8 oz. 16 oz, or 1.1 kg (2.2 lbs.) available
**We cut as close to the requested sizes as possible**
**Large quantities may come in whole blocks unless specified**
**Remove from packaging upon arrival**
100% COW MILK.