104 results for "Parmigiano Reggiano" between $10.00 and $350.00

This decadent sauce, made from 36-month aged D.O.P. Parmigiano Reggiano cheese and Black Summer Truffles, is ideal to dress any kind of pasta or to simply serve as an appetizer, spread on bread or crackers. Also a perfect accompaniment to steak, eggs, potatoes, zucchini, and asparagus. Add a luxurious touch to the simplest recipe with this truffle cream!

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).

description features Full Story Academia Barilla's D.O.P. Parmigiano Reggiano is among the best-appreciated Italian cheeses in the world. It’s one of the very few cheeses granted the right to carry the Protected Designation of Origin distinction, guaranteeing the finest milk is collected and processed only within the designated area. It is produced only in the Emilia-Romagna region of northern Italy, with strict oversight of traditional methods. Academia Barilla uses milk exclusively from small...

Parmigiano Reggiano is a classic staple cheese, and compliments pastas and vegetables nicely. Use this cheese in any Italian dish and take it to the next level.

Description: The traditional flavors of Italy blend together in this Di Bruno Bros. set that showcases well-aged Parmigiano Reggiano and Campari Balsamic Vinegar.

75 Pounds (Special Order) This partial skim-milk cheese is aged for at least 22 months and has a beautiful appearance. It has a sweet and nutty taste with a hard texture. This wheel is specifically stamped Extra, offering a low casefficio number from the Po Valley region of Mantovan. The milk is recognized as the sweetest in this region. This cheese is great as a first course and as a snack. It should be served with rich, full-flavored wines.

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.

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.

This is a high quality giclee fine art print of a vintage Italian food ertozzi Parma; Parmigiano - Reggiano cheese cuisine advertising art poster for gourmet cheeses in Italy. This mural sized, beautiful piece, part of an exclusive line of incredibly high quality commemorative edition Giclee prints, is printed on a thick, 100% acid free, imported heavy archival stock. The finest museum standard archival water-based organic inks and paints are used to produce a stunningly brilliant piece with a rich...

description features Full Story Academia Barilla's D.O.P. Parmigiano Reggiano is among the best-appreciated Italian cheeses in the world. It's one of the very few cheeses granted the right to carry the Protected Designation of Origin distinction, guaranteeing the finest milk is collected and processed only within the designated area. It is produced only in the Emilia-Romagna region of northern Italy, with strict oversight of traditional methods. Academia Barilla uses milk exclusively from small...

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.

This is it! Nicknamed the "king of cheeses", Parmigiano Reggiano is a DOC cheese named after the town of Parma in the Emilia-Romagna region of Italy. This partially skimmed unpasteurized cheese is the most popular cheese sold at Todaro Bros. and one of the most versatile cheeses in the world. The cheeses sold here are “Straveccho”, which are aged between 24 and 36 months. It is our opinion that these forms are the most flavorful well-balanced Reggiano’s. The texture is firm and grainy and its flavor...

Here in the States, Parmigiano Reggiano is primarily thought of as purely a grating cheese. Connoisseurs around the world, especially in its native northern Italy, savor Parmigiano Reggiano as a delicious, full-flavored eating cheese as well as a key addition to their finest dishes.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...

Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan. Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printed allover it. The paste is a good straw-yellow color with a grainy, flaky, and brittle texture which hardens...

Formed in the same style as Parmigiano Reggiano, Grana Padano is less aged, with a milder flavor, and coarser texture.

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