The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano Reggiano as a delicious, full-flavored eating cheese. <p>It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!

America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."

• Made from unpasteurized cow's milk.<li>Photo depicts whole 80 lb. form of cheese.<li>We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

Nestled in the rolling green hills of Borgotaro, Emilia-Romagna (Annibale Giovanni Ferrari's birthplace) this small cooperative produces a limited amount of Parmigiano Reggiano, so few that it took us three years to persuade them to allow us to sell their cheese in the U.S.! Parmigiano is made a strictly defined zone between Parma, Modena, Reggio-Emilia, Bologna and Mantua, where it has been produced for hundreds of years. A close knit network of 492 local caseificii in Emilia-Romagna and Lombardia has been granted the right to produce the protected Parmigiano-Reggiano. The Caseificio Sociale di Borgotaro, dairy 3090, is widely recognized in Italian food circles as the finest producer of Parmigiano Reggiano. It is situated highest amongst the pre-Appenine grasslands. The dairy's herds graze on nutritious, hearty grasses raised in the mountainous air. After the cows are milked, the cheesemakers at the Caseificio, breaking with tradition, insist on leaving much of the flavor-rich, high-fat cream in the whey, whereas most producers skim it off to sell it in liquid form, where it commands higher prices. Leaving a greater amount of this luscious mountain cream in the cheese creates a creamy Parmigiano with a clean milky palate and 28-month aging lends a pleasantly milky finish.

In order to understand the subtle difference between Grana Padano and Parmigiano-Reggiano, you need to taste them side-by-side. That is why we have created this special offering, containing 1/2 pound of each. Enjoy them chunked and drizzled with thick Four-Leaf Balsamico, thinly sliced over caesar salad or carpaccio, or grated over soup or pasta. Each of these cheeses has a long, storied history and the two have been rivals for centuries. Let the debate continue!<p><ul><li>Two 1/2 lb. cuts included.

This item is not packaged as a gift. If you would like the gift packaged version of this item please click here.

Few products in the world are distinguished enough to have their location built into their name, but Parmigiano Reggiano is one of them. Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed. The milk obtained, from cows on a strict regime diet of grass or hay, is exclusively from the territories of Parma, Reggio Emilia, Modena and part of Bologna and Mantova. The cheese is made every day, therefore it has a variability which represents the fruit of nature. You will notice that with age comes perfection characterized by tiny white crystals grains and this 24 month specialty has these markings. The Bertozzi Brand is our preferred brand because it's name is synonomous with Parmigiano Reggiano. Abele Bertozzi S.P.A, based in Parma, founded in 1901, hand picks the finest Parmigiano wheels from all the master parmigiano small and rural cheesemakers, then stamps the Bertozzi brand logo, which has the eye-catching threes nose "il tre nostri" trademark.

Parmigiano Reggiano is produced from the highest quality cow's milk. The long natural aging process makes this a high quality, authentic Italian cheese, ideal as a grating or table cheese.Aged minimum 24 months.For over 700 years, Parmigiano Reggiano has delighted the Italian palate. Now, the same qualities that have brought it renown throughout the centuries make Parmigiano-Reggiano the perfect cheese for today's health conscious Americans. Made with partially skimmed milk, it's the lowest in fat and cholesterol of any ages cheese. Packed with protein, it's a source of quick energy, and high in free amino acids. It is easily digestible for people of all ages. Best of all, Parmigiano-Reggiano's intense aroma and rich, nutty taste can add a special touch to any meal. Serve it in chunks, as an appetizer with olives and walnuts, or as a dessert with an assortment of fresh fruit. Add slivers of Parmigiano-Reggiano to salads and vegetable dishes. Or grate it for use as a topping or a thickener for sauces. You can even use the rind, since it is nothing but the hardened outer shell of the cheese free of additives, preservatives, and artificial colors.

This unique cheese, sometimes called Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables; especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.

• Photo depicts whole 4 oz. form of cheese.

Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of Vacche Rosse in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.

• Made from 100% all natural, grass fed, unpasteurized cow's milk.<li>Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills, and then nature's own good time (aged from 18 to 36 months). Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs.

• Made from unpasteurized cow's milk.
• Whole form is 10 lbs.<li>We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Parmigiano-Reggiano is a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills, and then nature's own good time (aged from 18 to 36 months). Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs.<ul><li>Made from unpasteurized cow's milk.<li>Whole form is 80 lbs.

We cut and wrap this item by the pound.

Please contact us if you would like to purchase the whole form.

We assembled this quartet from among the world's favorite hard cheeses. Such cheeses are perfect for grating over pasta, soup, Caesar salad, or any other culinary creation that calls for a little cheese.

• Parmigiano Reggiano comes from the adjacent regions of Parma and Reggio Emilia and is often called the "King Of All Cheeses". There are many reasons for this title, namely its savory flavor, its huge size (80 lb. wheel) and its history dating back to the tenth century.
• Grana Padano comes from Italy's Po Valley and is made from the same ancient recipe as Parmigiano Reggiano. Our version is called Stravecchio Oro del Tempo, meaning it is extra aged and hand-selected for quality.<li><b>Argentine Sardo is a more modern cheese. Initially, it was a copy of a Sardinian cheese called Fiore Sardo, but over time it has developed a personality all its own.
• Pecorino Romano: Originally from Rome, today most Romano is made on the island of Sardinia. Made in giant 66 lb. wheels, Pecorino Romano not only grates nicely, it also makes perfect shavings for Carpaccio or tricolor salads.

Please note that any item temporarily out of stock will be substituted with a similar item of equal value. (Four 1/2 pound cuts included)<P><font color="red">This item is not packaged as a gift. If you would like the gift packaged version of this item please <a href = "prodview.aspx?prod=AG814">click here.