Parmigiano Reggiano D O P Parmesan Cheese - Original - 1kg

Product Information

The best way to eat parmigiano reggiano is to appreciate it as it is. Break the cheese into small, rough pieces and eat this way. As compared to grated parmigiano reggiano, eating it this way allows for more exposure in your tongue, giving a full blow of its complex flavors. Parmigiano Reggiano is a hard, fermented cheese made from cow's milk with a long and storied tradition in Italy that first appeared in the Middle Ages, when monks began aging wheels of cow's milk cheese to prevent food waste. Paxton's Parmigiano Reggiano is matured for a minimum of 24 months. This allows for the cheese to develop its complexity, with rich, nutty dried fruit flavours, but without being as crystalline and granular as some of the older cheeses. Parmigiano Reggiano has been guaranteed for over seventy years by the Consortium and, above all, has been loved for over nine centuries for its excellent and inimitable flavour. An unmistakable and unique product for its aroma and taste, the craft of its production, its extraordinary journey through a landscape of rivers, plains and hills, and its unparalleled balance of knowledge, man’s passion and nature’s bounty.

Parmigiano reggiano is worth it as it is a cheese protected and quality inspected by the Consorzio del Formaggio Parmigiano-Reggiano. You can assure its pristine taste that has been upheld by years of tradition. The taste is exceptional. Parmigiano reggiano is expensive due to the slow and long process it takes to create a single wheel. It takes a minimum of 12 months, the longest among all the PDO cheeses. After which, each wheel is inspected to see if it is worthy to be released or if it needs to be matured up to 24, 36, 40 months and more. Parmigiano Reggiano (right) is a hard Italian cheese with a signature granular texture, whereas parmesan (left) is an American-made hard cheese. If you're looking for an inexpensive replacement, Borri recommends buying less instead. "Buy less, buy better. Usually with Parmigiano Reggiano you don't need too much." Borri also notes that you can buy Parmigiano Reggiano that is aged longer to get more flavor out of less cheese.Known in French and English as Parmesan, although under Italian law officially called Parmigiano Reggiano, this is easily Italy's most famous cheese. It is produced exclusively in Emilia Romagna, in the provinces of Parma, Reggio Emilia, Modena and areas of Mantua and Bologna, all found between the Rivers Po and Reno where the cattle thrive on the lush plains. You can shop Parmigiano Reggiano online as it is famous with the name of “The King of Italian Cheeses” but, there are few things you should know about this cheese:

Buy the top-rated Italian Parmigiano Reggiano cheese from MagnaParma, which is one of the prominent Italian food shop for purchasing Parmigiano Reggiano and other specialty foods. The company is also known for its excellence and reliability. Parmigiano Reggiano gets its start in a large vat where whole milk is combined with skim milk. Rennet and whey are added to the milk and stirred with a spino, a tool to help separate granules from the liquid. The milk is cooked slowly until solids come together to form a ball, which is split in half, wrapped in cheesecloth, and shaped into a mold where it will take its classic shape.

Know about Italian Parmigiano Reggiano

Parmigiano reggiano is made with 550 liters of milk for each wheel. The milk is slowly coagulated with the addition of rennet. The curd is broken down into granules & cooked in a large cauldron that makes it form a single mass. The cheese mass gives rise to twin cheese wheels.

Once in the mold, the cheese is stamped with the famous DOP dotted markings. After a few days, it sits in a salt bath to help form the rind. Once out of the saltwater, it's placed on shelves to age for a minimum of 12 months. During aging, the cheese will continue to ferment and the salt crystals will develop to add to its grainy texture.Parmigiano Reggiano is light yellow in color, with a granular, crumbly texture. It's rich in umami, distinctly salty and nutty, sometimes fruity or grassy, while carrying a touch of sweetness. It's this range of flavor complexity that has earned Parmigiano Reggiano the title of the "king of cheeses." When it comes to the production of cheeses labeled as parmesan in the US, they are typically made with similar processes as Parmigiano Reggiano. Despite those similarities, the key elements (like location and bacteria strains, breeds of cow, and ingredients) that make Parmigiano Reggiano taste the way it does aren't present, resulting in a cheese with a different flavor profile. For true cheese lovers, Parmigiano Reggiano is advisable the healthiest options as compare to others. If you are willing to cook simplest dish via Parmigiano Reggiano then, try delicious and crispy Parmigiano Reggiano Crisps. Just use 1 cup of grinned cheese and 2 teaspoonfuls of fresh basil. Now, mix cheese and fresh basil in a mixing bowl then, dollop 1 tablespoonful of the cheese mixture on prepared baking pans. Slightly press to squeeze and making round about afterwards bake until it turn into light browned on top. The difference between parmigiano reggiano vs pecorino romano is the taste and milk used. Parmigiano reggiano, made with cow’s milk, is nutty, hard and dry. Pecorino romano, made with sheep’s milk, is soft, tangy and saltier. Parmigiano reggiano is not vegetarian due its usage of rennet, an enzyme that’s found in the lining of a goat or calf’s stomach.

Parmigiano Reggiano is a mature cheese, with a minimum aging of 12 months, which is made of cow's milk, rennet and a pinch of salt.It is made of 30% water and 70% nutrients; its flavour and aftertaste depends on the aging and the milk, so the cow it derives from. The production process is long and consists of several steps: first, the milk of the morning and the previous evening is poured into copper cauldrons, so milk coagulates.n The curd is then broken up into tiny granules, cooked at 55 ° C; at the end of the cooking process, these granules deposit on the bottom of the boiler forming a single mass. After about fifty minutes, the cheese mass is extracted, cut in two parts and wrapped in a linen cloth. The last step consists in depositing the cheese in a mold that will give it its final shape. When can you enjoy Parmigiano Reggiano? This type of cheese matches perfectly with any dish.Parmigiano Reggiano has a granular texture with crunchy, crumbly pieces that are a result of the aging process. With Parmigiano Reggiano, the process starts with unpasteurized cow's milk, and those cows must be raised under certain standards. The cows are fed only hay and grass, which imparts beneficial bacteria to the cheese-making process native only to the Emilia Romagna region. Traditionally, parmigiano reggiano is not kosher but this has slowly changed over the years with the recognized and certified production of Kosher Parmigiano Reggiano produced by Bertinelli farm. Only Bertinelli PDO Parmigiano Reggiano received kosher certification from OK Kosher Certification. The difference between parmigiano reggiano vs parmesan is the usage of the term and how each cheese is regulated. Parmigiano reggiano follows the traditional compliance and laws governing production. Parmesan is not regulated and is often used as a loose term for similar production outside of the official Parmigiano reggiano area (worldwide) and sometimes for imitation parmigiano reggiano cheese.