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Cheese: Parmigiano

Posted: June 26, 2000


Cheese: Parmigiano
Region: Italy
Milk: Cow

Hailing from the Po Valley in northern Italy comes the ultimate in grate-able cheese. It is known the world over as "Parmesan" and pre-grated is easily sprinkled on pasta. Real Parmigiano comes with a burnished rind, yellow-white to straw colored interior and a salty and huge taste. It is almost always flaky, grainy and extremely brittle and hardens even more as it ages. There are four types of exported Parmigiano-Reggiano cheeses based on their aging time:

  • Giovane: young, 14 months
  • Vecchio: old, 18 months or two years
  • Stravecchio: mature, 2 to 3 years
  • Stravecchione: extra mature, 3 to 4 years

Wine: Chianti Classico Riserva; Bordeaux blends

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