{"id":32735,"date":"2018-01-04T08:00:38","date_gmt":"2018-01-04T13:00:38","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32735"},"modified":"2018-01-02T08:39:12","modified_gmt":"2018-01-02T13:39:12","slug":"cheese-day-cravero-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-cravero-parmigiano-reggiano\/","title":{"rendered":"Cheese Of The Day: Cravero Parmigiano Reggiano"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Cravero Parmigiano Reggiano
\n\"\"<\/a><\/h2>\n

|Crah-veh-ROH, Pahr-mee-JAH-naw, Reh-jee-AH-naw<\/span>|<\/p>\n

Since 1855, five generations of the <\/span>Cravero<\/span><\/a> family have selected and matured fine wheels of <\/span>Parmigiano Reggiano<\/span><\/a>, working with a small group of producers in Italy\u2019s Emilia-Romagna. Here the pasture and forage lend the Parmigiano a distinct creamy and soft paste and sweet flavor, and cheesemakers continue to follow traditional methods of producing Parmigiano. At around 12 months, the Cravero family hand-selects wheels at the source then ages them for a minimum for 24 months in maturing rooms in Bra, where humidity and temperature are closely monitored to guarantee perfect aging.<\/span><\/p>\n

Parmigiano Reggiano, the King of Cheeses, is a magnificent cheese by any standard. Since 1955, Parmigiano has been regulated by protected name designation. This means that wheels can only be called Parmigiano Reggiano if they follow strict <\/span>specifications<\/span><\/a>: The cheese must be made within a small geographic zone of Italy, and with milk from cows fed a specific percentage of fresh grass and hay.<\/span><\/p>\n

Beyond those designations, the flavor profiles of Parmigiano Reggiano depend a bit on the producer: A summer cheese tends to yield more grassy and herbaceous notes, though others might taste buttery or nutty. More mature wheels tend to be more concentrated, with Parmigiano Reggiano\u2019s deep, characteristic umami. <\/span><\/p>\n

Parmigiano Reggiano can be used endlessly. Its crumbly, toothsome dryness makes it a stellar snack, especially when drizzled with honey or dotted with balsamic vinegar from Modena, though it melts sumptuously onto pasta or into an aromatic risotto. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Since 1855, the Cravero family has selected and matured Cravero Parmigiano Reggiano. Use on pasta or risotto for added umami or eat as a snack.<\/p>\n","protected":false},"author":11,"featured_media":32821,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[2113,2114,670],"coauthors":[842],"class_list":["post-32735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-cravero","tag-cravero-parmigiano-reggiano","tag-parmigiano-reggiano"],"acf":[],"yoast_head":"\nCheese Of The Day: Cravero Parmigiano Reggiano - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-cravero-parmigiano-reggiano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Cravero Parmigiano Reggiano\" \/>\n<meta property=\"og:description\" content=\"Since 1855, the Cravero family has selected and matured Cravero Parmigiano Reggiano. 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