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Zanetti Parmigiano Reggiano

Zanetti Parmigiano Reggiano
Creative Commons/Dominik Hundhammer
  • Made from unpasteurized cow's milk

  • Country of origin: Italy

  • Region: Parma, Reggio Emilia, Modena and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia)

  • Family: Parmesan

  • Type: hard, artisan

  • Fat content: 25.83 g/100g

  • Calcium content: 1184 mg/100g

  • Texture: grainy

  • Rind: natural

  • Colour: straw

  • Flavour: nutty, savory

Zanetti Parmigiano Reggiano also known as Parmesans (in English), is the King of Parmesans, one of Italy's finest products. Cheese produced only in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of the Reno River and Mantua to the east of the Po River is assigned the D.O.P tag.

With its rich, nutty taste and distinctive aroma, it is used by the finest chefs in food preparation. But it is equally delicious to eat with fruit, crackers and wine or sprinkled on pasta, rice or soup.

Traditional production follows an 800-year old tradition of not using additives and feeding the cows on a special diet containing no silage. Parmigiano Reggiano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, approx. 75 pounds. Controlled by Consorzio Parmigiano-Reggiano, a quasi-governmental/trade group, the cheese is aged a minimum of 18-months to 3 years. It carries a mark on the cheese. Look for the Zanetti mark to ensure you are buying the best.

The traditional flavour profile is described as nutty and the long aging produces white calcium spots which give the cheese a crunchy bite.

Parmigiano-Reggiano is used in cooking in various ways. Grate, shred or shave it on pasta, salads, vegetables or fruits. The cheese is high in calcium, and low in fat and hence very healthy.

Parmigiano Reggiano cheese is available in two ripening stages.
If ripened for 18 months then the taste is sharp and nutty.
If ripened for 2 - 3 years then the taste is pure, sharp and nutty.

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