Specialty Parmigiano
Parmigiano is the most emblematic of all Italian cheeses. Its stately appearance and intense flavor have earned it a place of honor at home and abroad. Used in recipes it adds a depth of flavor and salty edge to any dish. Equally impressive on the cheeseboard, Parmigiano provides the perfect balance to its soft, creamy counterparts.
All DOP Parmigiano Reggiano must be aged a minimum of 12 months. The Parmigiano Reggiano we sell at Fresca Italia is a minimum of 24 months. These wheels, designated as stravecchio, have been aged long enough to achieve the strong nutty, caramel flavors and crunchy protein crystals that make us love this cheese.
The stravecchio Parmigiano is a staple for us and one we’ll always keep in stock. But that doesn’t mean there isn’t other Parmigiano worth exploring. While all of these cheeses bear the official Parmigiano seal, we think you’ll be surprised with the variety and subtlety of each version.
Parmigiano delle Vacche Rosse Long ago, all Parmigiano was made solely with the milk of the Pezzato Rossa cows, a breed exported from Switzerland as early as the 15th century. A higher butterfat content in their milk made for some exquisite cheese but because their yield is lower, their popularity waned in favor of higher-yielding Fresians. After World War II, the Pezzato Rossa was all but extinct. Thanks to a few dedicated farmers and organizations like Slow Food, the breed has been kept alive and the Parmigiano Reggio is being made from their milk. Named Vacche Rosse, or Red Cow, this cheese is pleasantly fruity and robust.
Parmigiano Reggiano Riserva Working closely with Alpine producers in the Apennines, Luigi Guffanti selects wheels of Parmigiano best suited for long aging. As the animals are fed on alpine grass and hay, the flavors of their milk are more complex. The affineurs at Guffanti watch each wheel closely throughout the process, treating them with water, oil and salt to ensure proper and even aging. It’s not every wheel of Parmigiano that can stand up to long years of maturing. As Guffanti ages their cheese, they keep a watchful eye on each wheel to determine the cheese’s longevity. Some wheels have true staying power and Guffanti lets these wheels keep on aging….and aging. These phenomenal cheeses are aged from 5-7 years during which time all those things we love about Parmigiano intensify. Filled with crystalline flavor bombs, this cheese is a real powerhouse.
Trentigrana It’s not a Parmigiano but Grana Padano, Parmigiano’s close relative, deserves its place of honor amongst the world’s great cheeses. Made throughout almost the entire Po River Valley, Grana Padano is a wonderful grating cheese. Somewhat less intense that Parmigiano, Grana Padano shares the flavor crystals and great salty, fruity flavors with its more famous cousin. Production of all Grana Padano is controlled by the consortium and only the cheeses made in province of Trentino can be labeled with its place of origin. Made with the milk of animals grazing in alpine pastures, the cheese has a distinctive flavor that sets it apart from other Grana Padano.
