Parmagiano Reggiano Large

Zanetti

Parmigiano Reggiano is a very versatile cheese that has been widely used in cooking since ancient times. It is made only in Italy in the provinces of Parma, Reggio-Emilia and Modena, and in specific regions in the provinces of Bologna and Mantua. The cheese is made with very specific rules, beginning with the diet of the cow’s whose milk is to be used in production.

 

 

Zanetti Parmigiano Reggiano is a traditional unpasteurised milk cheese and of course only ever the real thing with its protected origin of denomination. It is made similarly to Grana Padano however aged longer (for approximately 24 months) and often considered as the ‘King of Cheeses”

 

 

What to look for in this product:

•Golden colour cheese with aroma of a melted butter and strong nutty and salty notes
A granular, crumbly texture that indicative of the aging process
•Signs that you are buying a real Parmigiano Reggiano is the fire-branding on the side of the wheel and the indented markings on the rind.  These are removed if a cheese wheel fails the final quality tests for Parmigiano Reggiano before being sold.
 
DO NOT ACCEPT:
•Any cheese using a similar, but slightly different name to Parmigiano Reggiano – make sure you get the real thing!
•Any cheese claiming to be Parmigiano Reggiano that has had the rind removed or has ridges/scrapes through the rind.
•Grana Padano that is overly creamy and smooth.  This is likely a very young cheese that has not been matured sufficiently

 

 

Suggested uses:

•Grate directly to pasta, soup or sauteed vegetables just before eating
•Excellent shredded into omelettes
•Also great tossed with toasted breadcrumbs as a crunchy topping for asparagus and other vegetables
•Lightly drizzle with a top quality balsamic for a great antipasto snack
Parmagiano Reggiano Large
Size weight range: 975g-1.25kg
$38.49
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Zanetti


Zanetti

Zanetti  cheese is born out of more than 100 years of experience and family tradition.  Zanetti SpA was  founded at the end of 19th century by Guido Zanetti and was mainly involved in buying and selling dairy products. In 1946, with the acquisition of a dairy plant in Marmirolo, Zanetti started its industrial activity. In those years they transformed approx. 70 hectolitres of milk a day and produced 14 Grana Padano wheels.  Zanetti today  is the largest producer of Grana Padano in Italy and one of the largest curers of Parmigiano-Reggiano. At any given time, Zanetti has more than 500,000 wheels in cure. Zanetti is a leading company in the production, maturation and sales of typical Italian cheese and the first company in terms of great, consistent quality.

 

 

Did you know?

  • Grana Padano was developed by the Cistercian monks of the Abbey of Chiaravalle during the 11th century. They were producing milk in excess of their needs so to save wasting it, they tried to find a way to preserve it
  • Cows that produce the milk for Grana Padano are regulated with strict guidelines.  They are only fed with grass and cereals with strictly no antibiotics or preservatives.
  • Parmigiano Reggiano is the most shoplifted item in Italy.
  • Each wheel of Parmigiano Reggiano is made with 600 litres of milk!
  • 4,000 tons of Grana Padano and 12,000 tons of Parmigiano Reggiano were destroyed during the last earthquake that hits Bologna, Italy
  • Tiramisu, a popular desert made with Mascarpone cheese, literally means “pick me up” and gained this name by the lightness of the dessert in combination with the energy boost from the espresso
  • Chilled cheeses should ideally be taken out of the refrigerator two hours before serving
  • Consuming cheese after a meal is reported to reduce the risk of tooth decay