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Parmigiano Reggiano is produced from the highest quality cow's milk. The long natural aging process makes this a high quality, authentic Italian cheese, ideal as a grating or table cheese.Aged minimum 24 months.For over 700 years, Parmigiano Reggiano has delighted the Italian palate. Now, the same qualities that have brought it renown throughout the centuries make Parmigiano-Reggiano the perfect cheese for today's health conscious Americans. Made with partially skimmed milk, it's the lowest in fat and cholesterol...
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* Rated. *. * Recommended by. * Value:.
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Delicate notes of fresh milk, yogurt and honey pair with intense flavors of real Parmigiano Reggiano. Academia Barilla’s spreadable cheese is approved by the Parmigiano Reggiano Consortium in Emilia-Romagna, Italy.
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This famous Italian cheese boasts a sweet and fruity aroma which foreshadows a mild fruity flavor. A long aging process creates a granular texture which melts in your mouth.
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Forget processed supermarket parmesan cheese; authentic Parmigiano Reggiano is a whole story altogether. Classified as DOP cheese, Parmigiano's methods of production are strictly controlled by a consortium. Traditionally, Parmigiano is used shaved over pastas and salads, or dipped into aged Aceto Balsamico. Dry and hard due to its extremely long aging, Parmigiano has a granular texture that easily breaks into slivers - irresistible to pop into the mouth.
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Our Parmigiano-Reggiano makes a superb table cheese that offers tremendous flavor-a combination of nutty, salty and sweet. Serve ours with extra virgin olive oil drizzled on top for an unexpected delight with hunks of crusty bread.
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Parmigiano-Reggiano 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...
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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...
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Italian Parmigiano Reggiano cheese is a prestigious cheese, unique for its inimitable quality originating eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalleled taste, easy digestion and substantial nourishment.
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Best of all, Parmigiano-Reggiano's intense aroma and rich, nutty taste can add a special touch to any meal. Serve it in chunks, as an appetizer with olives and walnuts, or as a dessert with an assortment of fresh fruit. Add slivers of Parmigiano-Reggiano to salads and vegetable dishes. Or grate it for use as a topping or a thickener for sauces. You can even use the rind, since it is nothing but the hardened outer shell of the cheese free of additives, preservatives, and artificial colors.
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Cravero Parmigiano is a raw, cows milk cheese made by a small producer in Emilia-Romagna and matured in Bra, Italy. It is expertly cared for by Giorgio Cravero for up to 30 months giving it amazing balance, sweetness and optimum flavor.
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Parmigiano Reggiano - cow's milk hard cheese 10-16 oz/300-500 gr, Italy. Italian Parmigiano Reggiano cheese is a prestigious cheese, unique for its inimitable quality originating eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalleled taste, easy digestion and substantial nourishment. Compliments: This cheese goes well as...
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One of Italy's finest flavor combinations, a sweet, syrupy balsamic vinegar drizzled over some extra-aged Parmigiano Reggiano. We chose an 8.5oz. botlte of Campari balsamic vinegar, aged approximately 15 years, to pair with out special Stravecchio Parmigiano.
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You can taste also the special version of Ref Cows ( a particoular kind of cow: the red one- rosso = red ), and is not all. You find the version Aged 26 months. There remains little to say about Parmigiano Reggiano; it is already known and loved in Italy and throughout the world. If in fact the production is 'rigidly controlled' according to the D.O.P. guidelines, we can't say the same about the aging. Because of the very high demand, too often the Parmigiano is not able to wait as much as it should...
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Dairy Co-op Santa Rita consists of eight family farms located at Pompeano and Selva of Serramazzoni in the Modena Apennini Mountain. All of the farmers belonging to the Co-op have been applying the methods of biological agriculture and zootechnics for the last ten years. Proper tillage, scrupulous feeding, care and wellbeing for the cattle, and the refusal of any genetically modified nourishment are basic for the daily management of the farms. The eight farms in the Co-op are located within a few...
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There is Parmigiano and then there is Claudio Parmigiano Reggiano! Hand selected from Italy, our choices are based on color, taste and age. Our parmigiano reggiano must be aged at least 22 months before we ship it. Quality is our primary concern.
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One of the world's most well known cheeses, it has been made in Northern Italy for centuries. "True" Parmigiano Reggiano can only be produced in areas in two regions of Italy: Emilia Romagna and Lombardy. Parmigiano Reggiano is a hard brittle cheese that has a full flavor, which only intensifies as it ages. It also has those wonderful little crunchy crystal bits.
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Do not confuse cheese labeled 'imported parmesan' with true Parmigiano-Reggiano! We sell over 400 lbs. of this cheese in our retail shop each week. Sometimes we forget that many people have never tasted this majestic cheese. Made in northern Italy in the area surrounding Parma and Reggio-Emilia, by 'Consorzio' law Parmigiano-Reggiano is always produced between April 15 and November 11 of every year, and then the aging process begins. Always look for evidence of the words 'Parmigiano-Reggiano' spelled...
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All images are either first generation drum scans or original digital files. All subjects on white backgrounds include clipping paths. ItaliaStock CDs are the first collections devoted entirely to the Italian style and Italian way of life. Max file size(s): 1 MB and 24 MB JPG.
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The best Parmesan in the world. Imported from Italy. Sold by the pound.
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A D.O.P. cow's milk cheese produced in the provinces of Parma, the Bonati family has made one of the best parmigiano reggiano we have ever tasted. They have a very small dairy, in which they produce only four wheels per day. Their cheese is very sweet, with a delicate flavor, the aroma is unique due to their milk. They feed the cows mostly hay as well as oats, orzo corn flakes, dried fave beans and soy. This produces the very special taste of this very special "Riserva" Bonati Parmigiano Reggiano.
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A hard, aged Parmigiano-Reggiano cheese made from part-skim milk
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Kosher Parmigiano-Reggiano - 1lb Product ID: 511009F $25.98 Who says keeping kosher means missing out on the best cheeses in the world? Not Italy, and not Zabar's! Now you can enjoy the high standards of the King of Cheeses, and the higher standards of kosher regulations, in one beautiful, fruity, nutty grating cheese. Made for at least 800 years using the same recipe, it has a strict set of government-protected regulations detailing its entire production. Rich history and rich cow's milk make...
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A superlative table cheese, and the best choice for cooking or seasoning when aged. Mild, not too salty with a sweet aftertaste. Beware of imitations.
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Few products in the world are distinguished enough to have their location built into their name, but Parmigiano Reggiano is one of them. Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed. The milk obtained, from cows on a strict regime diet of grass or hay, is exclusively from the territories of Parma, Reggio Emilia, Modena and part of Bologna and Mantova. The cheese is made every day, therefore it has a variability which represents the fruit of nature. You will notice that with...
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