"Dubbed the “king of cheeses,” Parmigiano Reggiano is one the most celebrated hard cheese in the world. Produced with raw cow’s milk, this cheese has been made in Emilia Romagna using exactly the same methods for at least eight hundred years. In the Po River Valley, free-range cows in the five provinces of Parma, Reggio Emilia, Mantova, Modena, and Bologna feed on a special diet of fresh grass, corn, oats, barley, and soy to enrich their flavorful milk. Naturally lower in fat, Parmigiano Reggiano is made by combining the partially-skimmed milk of the evening milking with full-fat morning milk and heated with whey and rennet in large copper vessels. Once the curd is broken up and the whey has been separated out, the cheese curds are pressed into forms, salted in brine, and aged anywhere from 18-36 months. Its long aging process makes Parmigiano Reggiano easy to digest and is also responsible for the small white crystals of amino-acids that form throughout the cheese and provide its characteristic crunch. Sweet and salty, with nutty and caramel flavors, Parmigiano Reggiano is classic grated over pasta and perfect eaten by the chunk with cured meats, nuts and fruit, or drizzled with a bit of balsamic vinegar.
Spring Season: Lower in fat and aged less than its autumn counterpart, this spring Parmigiano from April of 2006 boasts a bright, floral aroma, slightly fruity notes, and a multitude of crunchy amino acid crystals. Complex and full of personality, this Parmigiano Reggiano is ideal for grating and cooking and would also stand out served on a cheese plate and paired with lambrusco, Emilia Romagna’s signature light and fizzy red wine."