Primer: Gran Reserve Italian Cheeses

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TO BE CONTINUED THURSDAY AND FRIDAY ... 

Authored by: Margaux Cintrano
Photos Taken by: Margaux Cintrano 

PRIMER: GRAN RESERVE ITALIAN CHEESES ... 

There is only one REGGIANO PARMIGIANA, though numerous cheeses are fabricated in around the world, called Parmesan. THE REGGIANO PARMIGIANA is only produced in Emilia Romagna and is the cheese of grass pasture grazed cows entirely. Reggiano Parmigiana is only made between April and November when fresh pasture grazing lands are avaiable.

All Reggiano Parmigiana by Law, must be matured for no less than 14 months before being released for sale. SEE PHOTO BELOW, WHICH I TOOK IN PARMA, EMILIA ROMAGNA, AT THE AGE OF 18 MONTHS CURED. 

Many connossisseurs, however prefer a cheese that is aged 3 years, and this is called STRAVECCHIO, and Stravecchio cheeses take on a very deep golden straw color.

STRAVECCHIO also develops a delicate crystal of protein crunch, and the cheese explodes with flavor  when tasted. 

REGGIANO PARMIGIANA is an idea cheese for grating for shaving, to provide depth to your pasta dishes, soups, baked or gratinèed vegetables and other preparations. It is also a noble table cheese for eating in International cheese platters. 

REGGIANO PARMIGIANA OR REGGIANO PARMESANO - AGED 18 MONTHS - DESIGNATION OF ORIGIN: PARMA, EMILIA ROMAGNA 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Primer: Gran Reserve Italian Cheeses Posted: 27 March 2013 at 15:51
	TO BE CONTINUED THURSDAY AND FRIDAY ... Authored by: Margaux Cintrano Photos Taken by: Margaux Cintrano PRIMER: GRAN RESERVE ITALIAN CHEESES ... There is only one REGGIANO PARMIGIANA, though numerous cheeses are fabricated in around the world, called Parmesan. THE REGGIANO PARMIGIANA is only produced in Emilia Romagna and is the cheese of grass pasture grazed cows entirely. Reggiano Parmigiana is only made between April and November when fresh pasture grazing lands are avaiable. All Reggiano Parmigiana by Law, must be matured for no less than 14 months before being released for sale. SEE PHOTO BELOW, WHICH I TOOK IN PARMA, EMILIA ROMAGNA, AT THE AGE OF 18 MONTHS CURED. Many connossisseurs, however prefer a cheese that is aged 3 years, and this is called STRAVECCHIO, and Stravecchio cheeses take on a very deep golden straw color. STRAVECCHIO also develops a delicate crystal of protein crunch, and the cheese explodes with flavor when tasted. REGGIANO PARMIGIANA is an idea cheese for grating for shaving, to provide depth to your pasta dishes, soups, baked or gratinèed vegetables and other preparations. It is also a noble table cheese for eating in International cheese platters. REGGIANO PARMIGIANA OR REGGIANO PARMESANO - AGED 18 MONTHS - DESIGNATION OF ORIGIN: PARMA, EMILIA ROMAGNA
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 28 March 2013 at 06:40
	Thanks Margi for the info . me and my wife are Fortunate that to visit the area and taste the cheese . we also love the Grana padano and Pecorino Romano in our food .you must also do an Article of the Balsamic vinegar that came from the same area.
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 28 March 2013 at 06:47
	Aron, Thank you for your feedback and contribution. I am going to be writing up the whole array of Grand Italian Cheeses, including the best aged Pecorino di Sardo called Fiore di Sardo, 100% Ewe cheese, from the Designation of Gavoi, Sardinia ... Absolutely, has always been my absolute favorite Ewe aged cheese. Very pricey ... and export is scant ... In Manhattan, one can purchase at: 200 Grand Street, Little Italy downtown Manhattan or from: www.murrayscheese.com or: www.formaggiokitchen.com ( USA: 888. 212 3224 ) : Cambridge, Massachusetts The problem is that it takes over 1,000 Sardinian sheep which only yield 20 rounds of Fiore Sardo. The oldest family in Sardinia were distant relatives of my husband´s ! Kind regards. Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 30 March 2013 at 15:18
	I would so eat that!!!! I love all kinds of cheese, and haven't met one I didn't like yet,

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 30 March 2013 at 15:30
	AK1, Good evening ... I am quite a cheese-a-holic, and can see that so are you ... Thanks for your lovely note. Happy Easter Holidays. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 04 April 2013 at 09:55
	SARDINIAN PECORINO - FIORE SARDO ... The most familiar to those living in the USA, is Pecorino Romano ( D.O. Rome, Lazio ) however, most Pecorino which is made of 100% Ewe milk is produced on the island of Sardinia. It is a pungent aged cheese used for grating more than eating on its own. Top quality fiore sardo, has a profound complex taste profile with a bitey sharpness. 100% Latte di Pecora, is never prepared with cow milk. If you wish to add it to an international cheese platter, it pairs lovely with pears, almonds and walnuts at the end of a meal.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.