Parmagiano Reggiano SmallZanetti
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
•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