Home Posts tagged 'Parmigiano-Reggiano'

Posts Tagged ‘Parmigiano-Reggiano’


Jon Fancey

Eat Like a King With Parmigiano Reggiano

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An 80-pound wheel of our Parmigiano-Reggiano

At a time when our food system is increasingly overrun with processed products and traceability is a growing concern, we’re shining the spotlight on one of the most traditionally crafted products at our Markets. Parmigiano Reggiano is called the King of Cheese for excellent reason — it’s been made in the same region for almost a thousand years! We work with one of the most reputable importers of Italian cheese to provide our guests with Parmigiano Reggiano that’s produced at one single farm in the heart of Emilia-Romagna. Daniele Caldera operates the farm, where he raises the cows and makes the cheese. He even lives above his small creamery, where he makes no more than six wheels a day by using time-honored techniques.

Parmigiano Reggiano is a staple of any Italian kitchen; it’s a cheese that’s perfect for anytime of the day. You can of course grate it over a bowl of fresh pasta, but we also love to be adventurous with it:

  • Slice it with pears for a satisfying breakfast
  • Grate it over soft scrambled eggs with chives for an easy brunch
  • Mix it with Medjool dates and Massa Organic’s almonds for a savory afternoon snack
  • Shave it into a farro salad with citrus vinaigrette and fresh herbs
  • Drizzle it with Bi-Rite Public Label Aged Balsamic Vinegar
Daniele Caldera's Farmstead

Daniele Caldera’s Farmstead

Remember that we crack wheels of Parmigiano Reggiano at each Market every week, so the pieces available are always fresh (follow us on Instagram @biritesf to see video of our cheesemongers cracking the wheel, and much more!). Our big 80-pound wheels are aged for a minimum of 24 months, though usually they are closer to 28 months. With a big wheel of this kind, a longer aging process allows for the development of deeper, more complex flavor. Daniele’s cheese is brothy and bright with notes of fruity pineapple, and the finish is long and deep. We also shred and package the cheese – our shredded Parmigiano Reggiano is the real deal, and so much better than anything that comes out of a green can.

Eat like a king and be sure to pick up a piece of Daniele Caldera’s farmstead Parmigiano Reggiano the next time you shop at the Markets or place an order on Instacart.

 


Not All Parmigiano-Reggiano is Created Equal

Did you know that Parmigiano-Reggiano is our best-selling cheese here at Bi-Rite Market?  There’s a lot of Parmigiano-Reggiano out in the world, but here at Bi-Rite we’re on a mission to celebrate our Parmigiano-Reggiano in particular–and remind ourselves that not all Parmigiano-Reggiano is created equal.

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Daniele’s house and workspace

For one thing, we know our cheesemaker’s name! Most of the wheels of Parmigiano-Reggiano that we sell come from one farm and are made by Daniele Caldera. Daniele runs the farm, raises the cows, and also makes cheeses. The room where he makes cheese is right downstairs from the one in which he lives. It houses just three copper kettles and Daniele never makes more than six wheels of cheese a day. And (how fun is this?) ­–each day, Daniele bevels the wheels of cheese made the night before and mixes the cheese scraps with eggs for his breakfast. What a way to start the morning! Our wheels are aged for a minimum of twenty-four months, though usually they are closer to twenty-eight months. With a big wheel of this kind, a longer aging process allows for the development of deeper, more complex flavor.

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Click this image to watch a wheel of Parmigiano-Reggiano get cracked open right before your eyes!

Parmigiano-Reggiano’s status as our best-selling cheese allows us to buy it in whole wheels–these large beauties are 80 pounds!–and break them down at each store using the traditional Italian knives. Every week we look forward to Wednesday, when we crack new wheels of Parmigiano-Reggiano. It’s a magical moment as the cheese splits and is revealed, exposing it to air for the first time in twenty-four to twenty-eight months. When you’re buying whole wheels of Parmigiano-Reggiano, the cheese ages as long as it’s kept whole, and the quality of flavor from a freshly cut wheel is one of the most exciting things to a cheese-lover. In Daniele’s cheese this flavor is brothy and bright with notes of fruity pineapple, and the finish is long and deep.

Parmigiano-Reggiano is a wonderful grating cheese and perfect with the arrival of spring’s first asparagus, but it’s a cheese too beautiful to be relegated solely to the role of an ingredient. Add a wedge to your next cheese plate and drizzle it with a little bit of aged balsamic for a decadent, hearty treat!