Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano "Vacche
This relatively rare Parmigiano is available from only a small number of dairies. The Vacche Rosse cows, also referred to as Razza Reggiana, produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana those are the primary producers of Parmigiano. The protein content of the Vacche Rosse is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection.
Also known as Mitzithra, this is a ewes milk cheese made from whey of Feta and Kefalotyri. Ours is an aged Myzithra by Mt. Vikos, shaped like an ostrich egg, and is firm and pungent. Myzithra has a nutty flavor and a cottony texture.
The vast grazing pastures of Argentina revealed themselves to be ideal for immigrant Italians wishing to produce Parmesian cheeses in the new world. Reggianito translates to little Reggiano, so called because instead of a massive 80 lb. drum, the Reggianito cheese is produced in 15 lb wheels. Reggianito is cured longer than any other South American hard cheese which enhances its flavor. This cheese tastes a little saltier than its namesake, but the white crystals in the Grana are not salt grains, they are due to the lactose in the milk which breaks down into free amino acids. This is why it has this lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. A delightful alternative to traditional Italian Parmigiono-Reggiano.
Named after an area in Italy, Parmesan is one of the worlds most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milks cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.