Italy produces a wide range of exquisite, flavorful cheeses that rival any in the world.
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Parmesan
Demystified P1 P2
P3
 There are significant differences even within a grade, mostly
owing to aging. The optimal aging period for these cheeses is roughly two years,
a bit more or less depending on factors such as altitude and the chemistry of
the milk. Grana Padano can be sold after aging for only 8 months, while
Parmigiano-Reggiano must be aged for at least 12. And make no mistake; the term
of aging does not equal the time that has passed since the cheese was first
created. Aging must take place at a specific temperature and humidity with the
cheese being turned regularly.
igourmet only carries the highest grade
Parmigiano-Reggiano and Grana Padano, each aged for at least 22 months coming
from a trusted Italian supplier. Few American retailers can make the same claim.
Furthermore, when igourmet cuts an 80-pound wheel into 80 one-pound pieces, each
piece is exposed to air for the shortest time possible before vacuum sealing
takes place. This preserves the original character of the cheese for you to
enjoy at home. Conversely, a half- or quarter-wheel of Grana Padano or
Parmigiano-Reggiano can be open for weeks at retail shops that cut-to-order,
degrading and drying out the whole time, losing flavor and aroma.
 Some Interesting Facts:
In the summer, the heat causes the butterfat in the milk to
rise to the top surface of the wheel. In the winter, it remains deep inside.
Consequently, winter cheeses tend to be more uniform and softer, ideal for
serving as a table cheese, while summer cheeses are better for grating.
The name "Grana" comes from the ancient Latin word for
grainy. These cheeses both contain crunchy white specks, which are actually
the result of naturally occurring free amino acids that crystallize during
aging. These crystals give Grana Padano and Parmigiano-Reggiano their
distinctive, slightly crunchy texture. They also make these cheeses easier to
digest and an excellent source of energy.
It takes 160 gallons of premium quality, part-skim,
unpasteurized cow's milk to make one 80-pound wheel of cheese. As a result,
each pound contains the concentrated nutrients of two gallons of milk. "Grana"
and "Regg" are excellent sources of protein, calcium, phosphorus, vitamins A,
B2, B6, B12, E, D and K, pantothenic acid, biotin, magnesium, zinc, copper,
potassium, sodium and cobalt. In fact, these cheeses contain 18 of the body's
21 required amino acids and contain almost 40% more nutrition than beef.
A mere two-ounces of Parmigiano-Reggiano or Grana Padano
satisfies 60% of an adult's daily calcium requirements.
Because they are made from part-skim milk, Parmigiano-Reggiano
and Grana Padano are very low in fat and cholesterol compared to almost any
other natural cheese.
Compared to proteins found in meat, which take four hours
to assimilate, Parmigiano-Reggiano and Grana Padano are digested in 45
minutes. Athletes include these cheeses in their post-workout diet because
eating them is a quick way to replenish lost nutrients.
Because of its healthy properties, many families in Italy
sprinkle grated
Parmigiano-Reggiano and Grana Padano on their baby's food.
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