Zanetti Parmigiano Reggiano
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)
Type: hard, artisan
Fat content: 25.83 g/100g
Calcium content: 1184 mg/100g
Flavour: nutty, savory
Synonyms: Zanetti Parmeson
Zanetti Parmigiano Reggiano, also called Parmesan (in English), is the King of Parmesans, Italy's finest product. 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 fruits, crackers and wine or sprinkled on pasta, rice or soup.
The 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 ageing produces white calcium spots, giving 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, the taste is sharp and nutty.
If ripened for 2 - 3 years, the taste is pure, sharp and nutty.