DESCRIPTION

The King of Italian cheeses, Parmesan Reggiano is one of the most remarkable cheeses made today.  And even more special are the Parmesan's made using only the milk of the Vacche Rosse breed of red cows.  While they produce only a fraction of the milk of other cows, their higher protein and fat content results in Reggiano wheels that age better and with a richer, more nutty flavor.  To learn more about Parmesan Reggiano click here!

ORIGIN

Italy

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw milk

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

Parmesan Reggiano or Grana Padano

INGREDIENTS

Raw cow milk, salt, rennet