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Chef Lippe’s Parmigiano Reggiano Cheese. 24 months. Parma, Italy
Wedge. Hand cut. 8oz approximate weight. Weight might vary.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage.
After some time after the pressing of the cheese curd into 80 pound forms, the wheels are immersed in a saturated solution of water and salt: it is a process of salting by osmosis. This last passage closes the production cycle of Parmigiano Reggiano and starts its maturation period. The minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 36, 40 months and more. Our Parmigiano Reggiano is aged for a minimum of 24 months and comes from elite producers such as Bonati, Vacche Rosa and Traversetolese.
Enjoy our Parm on a cheese platter, molten on a sandwich, grated onto pasta or a salad, or drop the rind into the boiling water of your favorite pasta!