February Cheese of the Month – Parmigiano Reggiano

February Cheese of the Month - Parmigiano-Reggiano P.D.O.
Parmigiano Reggiano

  • • Made in Italy exclusively in the provinces of Parma, Reggio, Emilia, Modena and parts of Mantua and Bologna
  • • Made with cow’s milk
  • • Has been produced to the same standards for more than 900 years!
  • • When aged to 12 months, the Consorzio Parmigiano-Reggiano inspects each and every wheel with a well-trained ear and only a hammer to tap the cheese
  • • Tapping the cheese allows the Consorzio to identify undesirable cracks and voids
  • • Wheels that pass the test are heat branded on the rind with the Consorzio’s logo
  • • Made without additives, Parmigiano-Reggiano has a high concentration of proteins, vitamins, calcium and mineral salts

Tasting Notes
Crumbly, soluble, granular texture
Each and every wheel brings with it a unique flavor profile
The profile can range between nutty, sweet, grassy, brothy and fruity

Pairings & Culinary Suggestions

  • • Always serve at room temperature
  • • Perfect pairings for your cheese plate: pears, balsamic vinegar, honey, figs, TREAT Bakeshop Nuts or Sa Braai Chutney
  • • Grate or shred over any pasta dish or salad
  • • Shred 8 oz of Parmigiano Reggiano and form 12 circular piles on a lined baking sheet. Press down gently on each pile to form them into a 1/4 inch thick circle and bake on 350 degrees Fahrenheit for 6-8 minutes until they are golden brown. Makes the perfect cracker or crisp topping for salads.
  • • Wine: light to medium bodied reds such as Chianti, Valpolicella or Lambrusco or a sparkling white like Prosecco

$13.99 per lb

Save $6 per lb the whole month of February

Cheese, News | February 1st, 2017