Parmigiano Reggiano Vacche Rosse (8 Ounce) by igourmet.com

gourmet food: Parmigiano Reggiano Vacche Rosse (8 Ounce) by igourmet.com

gourmet food:

Parmigiano Reggian...

	Parmigiano Reggiano Vacche Rosse (8 Ounce) by igourmet.com igourmet igourmet average customer review:based on 1 review view larger image
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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. 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.

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Chintzy cheese

I am a huge fan of Parmigiano Reggiano after wxpweiwncing this dairy wonder in England in its finest three-year-old state. I was delighted to find this cheese offered by igourmet and ordered it for a friend for Christnma along with an Argentine "reggiano" and a collection of SPanish cheeses. The latter are pictured in a black gift pack in their listing, but arrived in a foam cooler. I had to find a suitable presentation package. WHile the quality of the Spanush cheeses was excellent, The description of the Argentine product was really lacking. It in no way resembled Italian PR or grana padano, but rather a nice Gruyere with a nutty and pleasant flavor very suitable for a fondue. It was not a hard grating cheese as expected, eityher. As for the much anticipated very old Parmigianno Reggiano, it was poorly cut with a large proportion of rind. For $25.00 a pound, they could have done a LOT better! It was otherwise the superb product I had so enjoyed in England. I would add that theeir aged Gouda bears little resemblance in the photo to what I had in ENgland- that cheese was deep amber, waxy in consistency and very intensely aromatic and fruity/ketotic in flavor. Overall, I was disappointed with my purchase, rating the experience a very mediocre one.

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