Raw Cow. Reggio Emilia, Emilia Romagna.
So famous, so perfect, so consistent... what can we tell you about Reggiano that you don’t already know. The cows whose milk constitute this cheese are virtually hand-fed specially guarded secret salads of grasses that produce a magnificent, complex flavor. A barrage of sweet, salt, spice, and nuttiness simultaneously fill your mouth: that butter, that little crunch, that caramel finish. The cheese is made from raw milk and aged for 24 months. The white patches that are visible throughout the interior of the cheese are not salt, as one might expect, but are amino acids that cluster together during aging. They lend a distinctive “crunch” in the mouth. Parmigiano Reggiano is made of skimmed milk, making it a naturally low-fat cheese.
