Pre-order now - scheduled to ship in mid-July * * * * *
2.5 lbs (approximate)
Price includes shipping.
Summer Milk Cheese. We announce availability in our weekly newsletter once we have a firm shipping date. Feel free to check back or call for an update.
Parmigiano-Reggiano is sold in two and half pound increments. If you would like to order more than 2.5 pounds, please see the other Summer Parmigiano-Reggiano products
This very special treat from a hand selected farm located in the Mountains of Apennine of Italy, that creates some of the finest Parmigiano-Reggiano we've tasted.
We recommend that you order as soon as you can as we often sell out very quickly.
For details about ordering and shipping, please scroll down.
This cheese is aged over 36 months and is a very special treat, so place your order now to reserve your wedge. We often sell out of our especially selected wheels of cheese quickly.
about our Parmigiano-Reggiano:
This year's cheese comes from a farm located near the small village at the base of the Apennine Mountains. It is one of the mountain cheese houses. The milk for their cheese production comes from 15 different local dairies all located within 30 kilometers of the cheese house. The owner of the cheese house, Giovanni, says that the cows from which the milk is harvested are 50% Bruna Alpina cows, and 50% Frisona -- with a few Vacche Rossa and Montbeillards thrown in. The average life span of the cows is 8-10 years, which is a good indication that the cows are not pushed for maximum milk production. All reflecting well on the final results.
One way in which Parmigiano-Reggiano differs is the season during which they were started. This is a summer cheese, meaning that it is made using milk harvested during the summer, and the cheese-making process was begun in the summer. Parmigiano-Reggiano is also made at other times of year, and each of them have their merits.
Summer cheeses are often the most heady and dense in flavor - due to the concentration of strong summer grasses where the cows forage during that time of year. As compared to, say, milk collected in the winter when the cows are fed a higher concentration of dry hay.
Fine quality mountain Parmigiano-Reggiano should have a sweet, fresh flavor with a long, well-rounded finish. There should be no sharpness or powdery dryness, even with the older cheeses. Since it has been aged over 32 months, it will be dryer than the younger cheese, with a more crumply and grainy texture. There should also be some crunchy calcium crystals.
We hope that you enjoy it as much as we do - try chunks of it drizzled with your favorite Balsamic, in Linguine with Prosciutto, Butternut Squash Risotto, or Orange, Beet and Parmigiano-Reggiano Salad. Try slicing it in wide thin strips or chunks to make the flavor of this cheese sing.
Parmigiano-Reggiano rinds are a hidden treasure! Use them in soups like you would meat bones for wonderful added flavor - especially nice for vegetarians. And no worries about wax or chemicals - it's just cheese.
The arrival of a glorious chunk of Parmigiano-Reggiano is a perfect reason to plan a small food gathering of friends. Or buy a quarter wheel for a truly extravagant party!
***SPECIAL ORDERING DETAILS and STORAGE INFO***
Sizing and Additional Pricing Information:
Each piece of cheese weighs approximately 2.5 lbs, but sizes may vary. We may adjust your price based on the actual size of your piece.
Order Cancellation Policy:
This is a fresh item that we have to special-order in advance. Therefore, we will charge a 22% restocking fee on any order canceled.
Shipping is included in the price. If you order other items at the same time, we may ship those separately via your preferred shipping method at our regular shipping charge.
Parmigiano-Reggiano will last for months when properly stored. Additionally, the larger the piece of cheese, the lower the cost per pound, and the longer it should last!
* Keep cheese tightly wrapped in a zip-close plastic bag with all the air squeezed out.
* Only grate or slice the cheese as you use it. Re-wrap remaining cheese tightly with wax paper, and return it to the zip-close bag.
* If your piece begins to dry out, wrap it in slightly damp cheesecloth or paper towel, and then wrap it in plastic wrap or put it back in its zip-close bag.
* Store the cheese in the warmest part of the refrigerator.
As soon as it is cut, Parmigiano-Reggiano begins to lose some of its flavor. (That's why you should always grate it yourself, rather than buying pre-grated.) Unlike some retailers who cut entire wheels up at once and put them on display for weeks at a time, we cut the cheese the day before it is shipped to you!