The story behind our Parmigiano-Reggiano
Posted by Byron Hanson, director of food service and bakery
Tuesday, April 29, 2014
There’s only ONE Parmigiano-Reggiano. Widely regarded as one of, if not the best cheese in the world, it’s known as the “King of Cheese.” We’re delighted to be able to bring you this cheese from Italy as part of our Lunds & Byerlys private label!
Parmigiano-Reggiano is made according to the strict guidelines and standards that have been followed for more than nine centuries. According to the guidelines, only cheese produced in the Emilia-Romagna region of Italy can be called true Parmigiano-Reggiano. Each wheel is aged for two years, and inspected using these strict and ancient guidelines; only the very best wheels are selected to receive the stamp of approval to be sold as Parmigiano-Reggiano.
In 2003, our team of cheese experts flew to Italy and toured many of the small Italian dairy farms and aging facilities. We chose to work with Agriform, an Italian cooperative of many small producers who ages the cheese in their state-of-the-art facility. Because their commitment to quality meets with our stringent standards for all private label items, we have continued this partnership for more than a decade.
Parmigiano-Reggiano is an essential ingredient in Italian cooking and has traveled across the Atlantic to become an essential ingredient in American kitchens today.
Visit your cheese specialist for a delicious sample of our Parmigiano-Reggiano. You’ll immediately know why it is called the “King of Cheese.”
Learn more about how Parmigiano-Reggiano is made >