DESCRIPTION

These 80 lb. wheels of cheese are made using only milk from the Parma, Reggio Emilia, and Modena regions.   Heated in copper kettles and aged for at least 2 years, high quality Reggiano is one of the best cheeses in the world. It's excellent as a grated or shredded ingredient or just on a cheeseboard!  However there are a lot of cheaper, low quality versions sold in retail stores today.  If you see this cheese selling for less than $10 a lb. be suspicious!  To learn more about this cheese click here!

 

ORIGIN

Italy

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Raw milk

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - dried apricots, gin pickles, soppressata, marcona almonds and crackers.

 

SUBSTITUTES

Parmesan Reggiano Red Cow or Grana Padano

 

INGREDIENTS

Raw cow milk, salt, rennet