 | Description: The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States it is thought of as purely a grating cheese. The rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills and then nature's own good time (aged from 18 to 36 months). What you see today is just what the knights, serfs, saints and kings of old ate! Made from unpasteurized cow's milk.
Provided by igourmet.com
Type of Milk: Cow
Where is it Produced: Italy
Wine Pairings:
| Montepulciano: Dusty, earthy with notes of dark cherries of the wine matched well with the slight sweetness and the protein crystal tanginess of the cheese.
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| Barbera: Frank and robust. Both wine and cheese envelop the earth qualities of where they are grown and produced. The mild sweet fruit in the wine brings out the hint of sweet fruit in the cheese.
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Current Price at igourmet.com: $ 0.00 |
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