Parmigiano-reggiano Cheese
Why is Parmigiano Reggiano considered the undisputed king of ALL cheeses?
is it that it’s the “perfect” cheese?
Hi XD!
Parmesiano Reggiano isn’t necessarily the king of all cheeses. It’s just one of them. There are other cheeses vying for the title as well — and they call themselves “the king of all cheeses.” Roquefort Cheese, from France, is also called “the kind of all cheeses,” and so is Stilton, from England. These three are the Big Three.
However, there are two other French cheeses vying for the title. One I can’t recall, but the other one is Brie.
Legend has it that long ago, someone saw the king peeling the rind off of a wheel of Parmesan, and it became known as “the king.” But that’s just legend. My own opinion is that it’s an advertising gimmick. It’s true, though, that all three of these cheeses are made with care from the finest ingredients and have withstood the test of time.
Interesting question! 
How Parmigiano Reggiano Cheese is Made
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Microplane 38006 Professional Series Large Shaver $15.58 The Microplane Large Shaver makes wide thin chips for snacking. All Microplane 38000 Professional Series graters are dishwasher-safe, featuring all stainless steel construction, comfortably curved handles and non-slip rubber feet. Superb, top-of-the-line graters from Microplane are safe and easy to use. Microplane tools’ tiny razor-like edges are formed by a process called photo-etching in which h… |
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PARMESAN PARMIGIANO REGGIANO BERTOZZI PARMA ITALY ITALIA ITALIAN VINTAGE POSTER REPRO $14.85 THIS IS A BEAUTIFUL / GREAT QUALITY REPRODUCTION VINTAGE POSTER !!! THE POSTERS ARE PRINTED ON HEAVYWEIGHT PROFESSIONAL MATTE PAPER USING “GICLEE” TECHNIQUE. THE QUALITY OF THE IMAGES IS JUST AMAZING!!! 100% SATISFACTION GUARANTEE!!! IF YOU ARE NOT SATISFIED JUST RETURN THE POSTER, NO QUESTIONS ASKED!!! IMAGE SIZE IS 20″ X 30″ – PAPER SIZE IS 24″ X 36″ THIS POSTER WILL MAKE A FANTASTIC ADDI… |
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8×11 Inches Poster.Parmigiano Reggiano Bertozzi. Decor with Unusual images. Great Room art Decoration $6.00 This poster is brand new and measures 8″x11″(20x28cm) with a narrow white border around the image and reproduced in the highest quality paper and laminated for extra durability. We offer a great selection of movie posters that has been professionally restored by specialists who remove unwanted defects and adjust the contrast and colors. Great care has been taken to ensure that even the smallest de… |
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Kraft 100% Real Parmesan Cheese – 24 oz. container $7.29 100% real grated parmesan cheese… |
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Kraft Grated Parmesan, Romano & Asiago, 8 Ounce Cannister (Pack of 2) $11.18 PARMESAN, ROMANO MADE FROM COW’S MILK AND ASIAGO CHEESES (PASTEURIZED PART-SKIM MILK, SALT, LESS THAN 2% OF ENZYMES, CHEESE CULTURE, CELLULOSE POWDER TO PREVENT CAKING, POTASSIUM SORBATE ADDED TO PROTECT FLAVOR)…. |
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DeLallo Grated Parmesan, 8-Ounce Units (Pack of 4) $16.44 Parmesan is a cowâs milk cheese that originated in northern Italy, much revered and grated over many a dish of pasta. A granular, aged cheese with a nutty flavor and a bit of a bite, Parmesan is universally loved on pasta and also sprinkled on salads…. |
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Parmigiano! $3.49 Illustrated with enchanting location photography and deliciously rustic photos of 50 classic recipes, Parmigiano! is sure to send cheese and Italian food lovers scurrying off to the cheese counter. Beautiful photos, showing the centuries-old process of making Parmigiano-Reggiano–better known as Parmesan–capture the charm and uncommon beauty of the Italian countryside…. |
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The Seasons of Parmigiano-reggiano (Recipes and Tips Celebrate Old and New Ways to Use the World’s Unique Parmesan Cheese) $7.90 … |
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THE SEASONS OF PARMIGIANI-REGGIANO Twenty Four Recipes and Tips Celebrate Old and New Ways to Use the World’s Unique Parmesan Cheese … |
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igourmet 1-lb. Parmigiano Reggiano – Pound Cut $19.99 Parmigiano Reggiano – Pound Cut |
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igourmet 0.5-lb. Parmigiano Reggiano Vacche Rosse $17.99 Parmigiano Reggiano Vacche Rosse |
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igourmet Parmigiano Reggiano Vacche Rosse – Pound Cut $33.99 Parmigiano Reggiano Vacche Rosse – Pound Cut |
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igourmet Parmigiano Reggiano Vacche Rosse – 1/8 Wheel $329.99 Parmigiano Reggiano Vacche Rosse – 1/8 Wheel |
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igourmet 3 pound Parmigiano Reggiano – 3 Pound Club Cut $58.99 Parmigiano Reggiano – 3 Pound Club Cut |
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igourmet 1-lb. Parmigiano Reggiano Stravecchio (3 Year Aged) – Pound Cut $21.99 Parmigiano Reggiano Stravecchio (3 Year Aged) – Pound Cut |
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The Cheese Companion $16.67 From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoyin |
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The Cheese Plate $5.98 If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses– from luscious triple cre mes to the " boss" blues– are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them– like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire che vres peak in autumn. Max McCalman is one of the world’s foremost experts on these matters. As the mai tre fromager (or " cheese master" ) at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese– ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world’s greatest cheeses (and what those cheeses are) at home. The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world– the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a littlefinesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world– where they’re from, what they look and taste like, their perfect wine accompaniments– so that you can become a mai tre fromager in your own right. |
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Connoisseur Cheese Set $79.95 Take wine pairing to a divine level. Partnering with one of the most established gourmet cheese shops in New York City Wine Enthusiast brings you 4 elite cheeses—a taste of heaven—via Italy Holland Spain and France. Comes boxed with cheese descriptions and wine pairings from the experts at WineExpress.com. Shipped on ice to ensure fresh arrival. Set includes: Roquefort Societe Bee 8 oz.. Considered the ‘King of Cheeses ‘ made from the milk of specially bred sheep and ripened in limestone caverns. White crumbly and slightly moist Roquefort combines the sweet burnt-caramel taste of sheep’s milk with the sharp metallic tang of the blue mould. Produced in the village of Roquefort-sur-Soulzon France. Robiola Due Latte 8 oz. Produced in Italy from an old recipe blending cow and sheep’s milk. Only 100% natural ingredients are used without preservatives food dyes or any artificial additives. Robiola is typically Piedmontese with a scent of the countryside and straw-colored with a white exterior offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential. 5-Year-Old Holland Gouda 8 oz. Exploding flavors of butterscotch and caramel and a unique crystalline crunch define this sumptuous cheese. The quintessential example of what aged Gouda should be. Creates a finish reminiscent of Parmigiano-Reggiano. Aged cow’s milk. Murcia Curado Aged Goat (Naked Goat) 8 oz. From Murcia in southeastern Spain comes a fine aged goat’s cheese known as ‘Naked Goat’. Aged for approximately 6 months Naked Goat has many of the same qualities as the great Spanish sheep’s milk cheeses but with a solid rich goat’s milk flavor. Semi-hard. Need the Perfect Wines to Pair with These Cheeses? Visit WineExpress.com the Official Wine Shop Partner of Wine Enthusiast Catalog Or Talk to a WineExpress.com Wine Expert at 800.962.8463 |
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igourmet 2-lb. Vincotto Cheese Selection with Acacia Wood Bread Board $75.99 When you drizzle some vincotto with fig over these fantastic and very different cheeses, you begin to understand the incredible new dimensions that emerge from these cheeses. Vincotto is a velvety liquid made by cooking and reducing the grape must from two distinct grape varietals, malvasia and negroamaro, for a period of fifteen hours. It is then aged for four years in oak barrels, allowing the taste and consistency to develop. While there are some overtones of a fine Balsamic, this elixir must never be confused with Balsamic vinegar. Vincotto has nuances of prunes, spices and heady grape components and is not as woody as Balsamic. When combined with the flavor of figs, these cheeses transform into the perfect dessert. (250ml.) Grana Padano Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. (1/2 lb.) Bleu d’Auvergne is a blue from southeastern France. It is creamier than Roquefort owing to the fact that it is made from cow’s milk rather than sheep’s. (1/2 lb.) Vermont: Classic Chevre by Vermont Butter & Cheese Company Distinguished by a simple, mild, fresh goats’ milk favor. (4 oz.)Acacia Wood Bread Board with Black Ceramic Dipping Bowl is the perfect way to serve this collection. Pour Vincotto into the bowl (it fits nicely in its own grove so it is less likely to spill), add a spoon, and allow guests to drizzle on their slices of cheese. Board Dimensions12 x 9.5 x 5-in.. Please note that any item out of stock will be substituted with a similar item of equal or greater value. |
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Cheese $20.65 Cheese |
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Cheese: $9.06 Cheese |
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Cheese It! $13.22 Cheese It! |
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Antipasti $3.98 With growing numbers of restaurants specializing in ‘small plates, ‘ the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to come and can even become the meal itself. In "Antipasti," Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita inspired event replete with sparkling Bellinis than sun-dried tomato topped crostini, little panzerotti (pastries stuffed with Gruy re and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it’s bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, "Antipasti" welcomes everyone to the table. |
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Lidia’s Italian Table: More Than 200 Recipes from the First Lady of Italian Cooking $30.21 Lidia’s Italian Table LIDIA MATTICCHIO BASTIANICH "Let me invite you on a journey with me from my childhood …" beckons Lidia Bastianich, hostess of the national public television series "Lidia’s Italian Table." And what an incredible journey it proves to be. "Lidia’s Italian Table" is overflowing with glorious Italian food, highlighted by Lidia’s personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia’s warm memories of a lifetime of eating and cooking Italian style. Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies–Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine. Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty "minestre, " bread-enriched "zuppe, " and the light and flavorful "brodi." Polenta’s delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums. And Lidia’s luscious "dolci, " or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts. Lidia attributes her passion and appreciation for Italian food to her family. "Lidia’s Italian Table "is filled with stories of learning to make Easter bread with her Grandma Rosa in the town’s communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins. This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine. |
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Made in Italy $19.46 Richly painted maiolica ceramics from Tuscany. Supple Florentine leather. The cameos of Torre del Greco, carved from seashells. Parmigiano-Reggiano, the king of cheeses. Jaw-dropping glass from the island of Murano. The sweet and tart liqueur, limoncello, |
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Cheese, Glorious Cheese $16.17 Cheese, Glorious Cheese |
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The Cheese $18.32 Determined not to let the cheese stand alone, this funny spin on “The Farmer in the Dell,” follows the rat, cat, dog, child, farmer, and his wife as they have a party featuring the tempting hunk of cheese. Jr Lib Guild. 40,000 first printing. |
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The Cheese Chronicles: $10.86 The Cheese Chronicles |
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Mastering Cheese: $26.39 Mastering Cheese |
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The Cheese Course $13.96 The Cheese Course |
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Cheese Primer $13.56 Cheese Primer |
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Cheese Companion $7.98 Cheese Companion |
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Cheese Board $9.98 Cheese Board |