Brown Cow Parmigiano Reggiano Cheese DOP/Cut & Wrapped by igourmet/Cheese

It had been a long time since we tasted a new Parmigiano Reggiano that impressed us. Most leave us flat compared to our tried-and-true "Top Grade" varieties. This new Solo di Bruna Reggiano not only impressed us, frankly it blew us away. Over 350 factories in Emilia-Romagna produces Parmigiano-Reggiano DOP cheese, but
It had been a long time since we tasted a new Parmigiano Reggiano that impressed us. Most leave us flat compared to our tried-and-true Top Grade varieties. This new Solo di Bruna Reggiano not only impressed us, frankly it blew us away. Over 350 factories in Emilia-Romagna produces Parmigiano-Reggiano DOP cheese, but only a handful make it exclusively from the milk of the Italian Brown cow, known as the Solo di Bruna it Italy. The Italian Brown is a cow that originally came to Italy from Switzerland. During the Middle Ages, Parmigiano-Reggiano was only made with milk from the Solo di Bruna. Its milk has a higher casein content than normal cow's milk, making the cheese exceptionally creamy and flavorful. However, it yields less milk per day than most other breeds, thus the reason why most producers switched to other types of cows over the years. Thankfully some artisan producers stayed the course and in 2005 the Consorzio di Sola Bruna was established, making it legal to market the Solo di Bruna Parm as a distinct product. Made exclusively from the milk from the Solo di Bruna and aged for 24 months, the result is a Parm that is fruity and complex with notes of toffee and hazelnut. Its body is laden with those crunchy protein crystals we all seek out in a great Parm. We love it chunked as a delicious table cheese paired with a goblet of Barolo or Barbaresca. If you prefer, grate it atop your pasta, risotto or soup and bring your dish to a whole new level.
It had been a long time since we tasted a new Parmigiano Reggiano that impressed us. Most leave us flat compared to our tried-and-true Top Grade varieties. This new Solo di Bruna Reggiano not only impressed us, frankly it blew us away. Over 350 factories in Emilia-Romagna produces Parmigiano-Reggiano DOP cheese, but only a handful make it exclusively from the milk of the Italian Brown cow, known as the Solo di Bruna it Italy.

The Italian Brown is a cow that originally came to Italy from Switzerland. During the Middle Ages, Parmigiano-Reggiano was only made with milk from the Solo di Bruna. Its milk has a higher casein content than normal cow's milk, making the cheese exceptionally creamy and flavorful. However, it yields less milk per day than most other breeds, thus the reason why most producers switched to other types of cows over the years. Thankfully some artisan producers stayed the course and in 2005 the Consorzio di Sola Bruna was established, making it legal to market the Solo di Bruna Parm as a distinct product.

Made exclusively from the milk from the Solo di Bruna and aged for 24 months, the result is a Parm that is fruity and complex with notes of toffee and hazelnut. Its body is laden with those crunchy protein crystals we all seek out in a great Parm. We love it chunked as a delicious table cheese paired with a goblet of Barolo or Barbaresca. If you prefer, grate it atop your pasta, risotto or soup and bring your dish to a whole new level.

Manchego is a DOP cheese that can be made only from the milk of Manchega-breed sheep. In order to comply with DOP law, the sheep must graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. These are the provinces of the famous La Mancha region. The best Manchego cheese is produced when the milk is the richest. For Manchego, this occurs between the months of August and December.

Artisan Raw Milk Manchego Cheese DOP Aged 8 Mo./Cut & Wrapped by igourmet/Cheese 1 lb

Parmigiano Reggiano Stravecchio-3 Yr Top Grade/Cut & Wrapped by igourmet/ Cheese

Valserena Solo di Bruna Parmigiano Reggiano Brown Cow

Here in the States, Parmigiano Reggiano is primarily thought of as a grating cheese. Connoisseurs around the world, especially in its native northern Italy, savor Parmigiano Reggiano as a delicious, full-flavored eating cheese as well as a key addition to their finest dishes It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua.

Igourmet Parmigiano Reggiano DOP 24 Month Top Grade (7.5 Ounce)

Brown Cow Parmigiano Reggiano DOP - Rogers Collection

Most leave us flat compared to our tried-and-true Top Grade varieties. This new Solo di Bruna Reggiano not only impressed us, frankly it blew us away. Over 350 factories in Emilia-Romagna produces Parmigiano-Reggiano DOP cheese, but only a handful make it exclusively from the milk of the Italian Brown cow, known as the Solo di Bruna it Italy.

Brown Cow Parmigiano Reggiano Cheese DOP/Cut & Wrapped by igourmet/Cheese 1 lb

Parmigiano Reggiano - Red and Brown Cows - Caseificio San Bernardino

Brown Cow Parmigiano Reggiano Cheese DOP/Cut & Wrapped by igourmet/Cheese

Aged 30 Months DOP Certified Premium quality

Parmigiano Reggiano Aged 24-36 mo

igourmet Truffle Cheese Assortment - Our 5 Favorite Truffle Cheeses - Boschetto al Tartufo Bianchetto, Raw Milk Gouda with Truffles, Moliterno Black Truffle Pecorino, Perlagrigia with Truffles, and - Yahoo Shopping

Brown Cow Parmigiano Reggiano Cheese DOP/Cut & Wrapped by igourmet/Cheese 7.5 oz - Yahoo Shopping

Igourmet Caciocavallo Cheese DOP - 3 Pack (22.5 ounce), 3 - City Market