Springbank Cheese Co. Crowfoot

Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano

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Parmigiano Reggiano

Our friends at Zingerman’s, one of the world’s great delis, swear they discovered this superb Parmigiano Reggiano cheese at a secret dairy on the top of a hill outside of Modena during a food tour. They first sampled wedges of it during a meal in Modena and were highly motivated to discover who manufactured it and, more importantly, how to import it to the U.S. We’re happy they did, because this parmesan is quite a find. Thanks to Zingerman’s, we’re able to make it available to our cheese-loving customers.

A lot of folks figure Parmigiano Reggiano is meant to be simply grated into soup, sprinkled onto pasta or polenta, or topped onto tender veal or chicken. These are all certainly acceptable options, and the cheese will also help heighten the flavors of minestrone or onion soup. However, this aromatic, delectable cheese can easily stand by itself and be consumed solo. This cheese is as versatile as it is tasty. Have it for a snack during the day with some fresh Italian bread. Enjoy it with a bit of fruit in place of a rich dessert to finish off a fine meal. Or drizzle it with honey for another after-dinner alternative. Parmigiano Reggiano is a cheese that is meant to be eaten and savored, not merely ground up and grated.

Our colleagues at Zingerman’s tell us that not all the wheels that boast the world-famous Parmigiano Reggiano name are created equal. In fact, there are enormous differences from one Parmigiano Reggiano to the next. This special rendition that you have received this month is made by a dairy situated at an altitude of nearly 2,000 feet in the hills above Modena. The high altitude provides the right conditions for plenty of diversity in the grasses, herbs and flowers—a first-class banquet for this dairy’s herd of cows. As a result, their milk is full of complex and unique flavors.

Another discriminating difference is that our selection is aged for a minimum of two years, which is 33 percent longer than the Consorzio minimum! The Consorzio del Formaggio Parmigiano Reggiano is an association of 482 cheese producers. The Consorzio was founded in 1934 and became a force in Italian cheesemaking after the agricultural reform of 1954. Each cheesemaker is a member of the Consorzio. It’s the Consorzio that establishes the high standards of operation, and it runs ongoing tests to make sure those standards are being met. You can see the Consorzio’s seal of approval on every wheel of Parmigiano Reggiano. Any wheel that bears the seal has earned it. Most importantly, the finished cheese has a really rich, wonderfully complex flavor, with a lovely, long finish. It has none of that bitterness or mouth burn that often marks the final flavor of others. This is the best Parmigiano Reggiano you are ever going to taste!