Review of Parmigiano Reggiano Cream Butter (8 ounce) by igourmet.com

At first I found it suspect that this butter was unusually pale and did not have the deep yellow carotene content of other pasture-based (as opposed to grain-based) butters. But then I tasted it and all hesitations were put to rest. It is mild yet not bland, rich and creamy yet not cloying, and has a fullness that is both satisfying and addicting. I usually like to sprinkle a little Fleur de Sel or coarse sea salt over unsalted butter, but didn't even consider it with this; it would have interfered with its luscious, subtle taste. We made this package last as long as we could and were sorry to see it go.

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Product Description:
The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savors Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!
America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."

• Made from unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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