The Champagne of cheese, we are proud to carry FOUR types of Parmigiano Reggiano this month during Ciao Italia.
The history of Parmigiano Reggiano is as rich as this aged cheese. Dating back to Roman times, this Italian classic really is the “King of Cheese”. Parmigiano Reggiano is much like sparkling wine and Champagne; there are many “Parmesan” styles, but there is only one true Parmigiano Reggiano.
Parmigiano Reggiano is protected as a PDO product of Italy, and can only truly be Parmigiano Reggiano if it is made in one of 5 Italian provinces: Parma, Reggio-Emilia, Modena, Mantua & Bologna. To this day, Parmigiano Reggiano follows tradition and is made in large copper vats with milk from both the morning’s milking and the previous night’s milking. Each wheel of genuine Parmigiano Reggiano is labeled on the rind with the year and month when it was made, as well as the creamery or “caseificio” number.
Join us on the first 2 Saturdays in March as our Cheesemongers crack a fresh wheel of Parmigiano Reggiano in-store.
Parmigiano Reggiano at Zupan’s
24 Month Aged Parmigiano Reggiano
Our go-to Parmigiano Reggiano at Zupan’s and available every day. Even our fresh-grated and fresh-shredded cheese begins as full wheels of Parmigiano Reggiano, carefully cracked, cut, and ready for your recipes. We recommend always having a piece on hand for everything from pasta to wine tastings.
Tasting Notes: Rich, nutty & salty.
24 Month Aged Bruna Alpina Parmigiano Reggiano
Most Parmigiano Reggiano is made with the milk from high-producing Holstein- Friesian cows. A few intrepid farms and creameries have thankfully preserved the centuries-old tradition of making cheese from the rich milk of more traditional breeds, such as Bruna Alpina cows. The resulting “Solo di Bruna” Parmigiano Reggiano is a step above the rest. We think of it as the Parmigiano Reggiano “comfort food”.
Tasting Notes: Roasted-hazelnut tones with a hint of coffee.
24 Month Aged Cravero Parmigiano Reggiano
Aged by fifth-generation affineur Giorgio Cravero whose family has aged Parmigiano Reggiano in Bra, Italy since 1855. The milk for Cravero Parmigiano Reggiano comes exclusively from cows that graze among the mountains of Benedello di Pavullo. Not all Parmesans are made in the mountains, but it makes a difference. The diverse mountain ground cover gives these cheeses a distinct terroir, a flavor that can’t be replicated from lowland grass. The result is a lush, buttery mouthfeel and a depth of flavor that is unmatched. Head cheese maker, Massimo makes just ten wheels of cheese per day. His dairy is called Caseificio Sociale San Pietro and it’s one of the smallest makers in the Parmigiano Consorzio. Plus he’s one of only a few dozen of the 300 Parmigiano Reggiano cheesemakers who make cheese from exclusively mountain pastures. An exceptionally smooth, creamy cheese. The texture is moist, interspersed with the satisfying crunch of the tyrosine crystals. It is not dry, chalky, or grainy.
Tasting Notes: Buttery, fruity, very fragrant.
36 Month Vacche Rosse Parmigiano Reggiano
The Holy Grail of Parmigiano Reggiano. Even the most seasoned cheesemonger is lucky to get their hands on this cheese once in their life. Made from an almost-extinct breed of red cows, Vacche Rosse Parmigiano Reggiano is still only produced by a handful of creameries. This cheese has a deep, rich taste, and at the 36-month mark, the flavor is uniquely concentrated. Get a taste before it’s gone!
Tasting Notes: Grass & cream