Editorial Reviews:
Product Description
Parmigiano began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks... just sweet, fresh milk in its pristine state... then the artisan's ancient skills... and then nature's own good time (aged from 18 to 36 months). This gift collection allows you to taste how both age and the uniqueness of individual farms alter the flavor of a certain type of cheese. Grab a glass of your favorite Chianti or Cabernet and taste test our premier "Parms". Parmigiano Reggiano: A delicious, full-flavored, unpasteurized cow's milk cheese, for eating or grating. Aged 2 years, premium quality. Parmigiano Reggiano Vacche Rosse: Fanticini produces small quantities of Vacche Rosse in their family dairy in Villa Sabbione (near Reggio Emilia) using milk from the Raggio Cigarini Farm. 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. Parmigiano Reggiano Stravecchio (3 Year Aged): Full flavored DOC Parmigiano Reggiano aged for 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs.
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