What is Good & Gather Signature Parmigiano Reggiano Cheese?
Good & Gather Signature Parmigiano Reggiano cheese is a divine culinary experience. This cheese is well-known for its nutty, tangy, and sharp flavor making it the perfect choice for adding a touch of luxuriousness to any dish.
Produced in the Emilia-Romagna region of Italy, Parmigiano Reggiano cheese is made from raw milk from cows that follow a strict diet and are raised on grass fed pastures. It takes a minimum of 12 months to mature and can mature up to 36 months for the extra-aged variety. Good & Gather Signature Parmigiano Reggiano Cheese is aged for 24 months which is why it has such a robust and rich flavor.
Good & Gather Signature parmigiano reggiano is versatile and can be used in a variety of recipes such as risottos, pastas, and salads. It can also be enjoyed by itself or paired with fruits, nuts, and wine. It provides an excellent source of protein and calcium and is perfect for entertaining guests.
In addition, the cheese comes in a convenient package that's ready to use and perfectly cut into small pieces that can easily be grated or shaved. The packaging is easy to store and keeps the cheese fresh for longer, you can enjoy it over time.
In conclusion, Good & Gather Signature Parmigiano Reggiano Cheese is a premium cheese that promises a decadent and unforgettable taste. It's perfect for anyone who enjoys exquisite culinary creations or has a taste for the finer things in life.
Frequently Asked Questions about good & gather signature parmigiano reggiano cheese
Because of its simple and natural ingredients and its unique aging process, Parmigiano Reggiano is an excellent source of nutrients such as calcium, amino acids, protein, and vitamins. A single ounce of Parmigiano has 9g of protein (2g more than beef), and 321mg of calcium (nearly 10 times more than milk).
Parmigiano Reggiano is a hard Italian cheese made from skimmed, unpasteurized cow's milk, with a lengthy aging process: a minimum of two years and occasionally more than four.
The Parmigiano Reggiano Vacche Rosse is the best of all types of Parmesan. It is a type of cheese made and produced from the milk of Red Reggiana cows (a breed) with special quality characteristics. Want to know everything about the best Parmesan cheese ever? Let's find out our complete article on Red Cow Parmesan!
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.
For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.
Parmigiano Reggiano has a sharp, nutty taste that gets stronger the longer it's aged. It also has a slightly gritty texture. In my opinion, it's the superior option. One big reason for that is that with Parmesan in America, you're not sure exactly what you're getting.
The hallmark dotted writing of “Parmigiano Reggiano” must be on the rind, which usually has to run along the entire side of the rind. If it does, then it is a mark of origin which guarantees that the cheese is authentic, as this marking is applied during production.
Parmigiano Reggiano ranking was based on the number of consumers who mentioned their high level of satisfaction with the cheese, and also expressed that they trust Parmigiano Reggiano because they believe the brand will consistently deliver the quality taste and experience that they expect from the product.
Parmigiano-Reggiano is two adjectives linked together. “Parmigiano” meaning “of or from Parma,” and “Reggiano” signifying the same for Reggio-Emilia. Originally, the cheese could only be made in the northern Italian provinces of Parma, Reggio-Emilia, and parts of Bologna, Modena, and Mantova.
Parmesan (Italian: Parmigiano Reggiano; Italian pronunciation: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months. Parmesan cheese. Other names. Parmigiano Reggiano. Country of origin.
Supply is small: Only 329 dairies in the world can make true Parmigiano Reggiano cheese. It is labor intensive to make because it is made by hand. It is heavily regulated - By Italian and EU law, “Parmigiano Reggiano” and “Parmesan” are reserved for cheese made in region around Parma.
With over 1,800 different cheeses across the world, being named the infamous “King of Cheese” is a big deal. But there is no surprise that Parmigiano Reggiano is #1.
On the label, look for both the DOP logo (here on the bottom left of the label) and the Parmigiano Reggiano Consortium's logo (here on the bottom right). It doesn't need to have the 'Premium' you see here, which is given when the cheese is aged a long time (in this case more than 40 months!)
It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia).
Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste, and it is mostly consumed grated over pastas or used in soups and risottos although it can also be eaten on its own as a snack. Total processing time may last up to 2–4 years.
For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years. Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.
