PARMIGIANO-REGGIANO / Mitica

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The King of Cheese! After these 90 pound behemoths come out of their molds, or "fascera" (marked with their production date and code number of the cheese house), they are set in a brine solution for at least seven days, set out to dry in the sun for seven days, and then aged for at least two years. Forever Cheese sources wheels of Parmigiano Reggiano from a premium family of carefully selected farms. Although the name controlled version is just about 800 years old, the recipe in use is attributed to Benedictine monks working in the Po Valley in around 1200. Can only be made from milk produced by cows fed with a certain percentage of fresh grass and hay within a specific geographic zone, according to strict regulations. Crumbly, crystally texture gives sharp aromas of grassy and herbaceous notes, lactic or buttery characteristics, and nutty aromas. The texture ranges from fudgy to crumbly, studded with more crunchy amino acid crystals as maturation continues. Age also results in a concentration of flavor and aroma, and a deepening of the cheese's characteristic umami. Look for bright fruity characteristics--like notes of tropical fruit such as pineapple!