ASI is the largest importer of Parmigiano-Reggiano in the U.S. Its partner, Zanetti has the highest market share in the U.S. Zanetti Parmigiano- Reggiano, which has been exclusively imported by ASI for 60-years, is the best known premium brand in the U.S.
Parmigiano-Reggiano
Called "The King of Parmesans", this D.O.P. "(Denominazione D’Origine Protetta)" cheese is only made in the small area of Reggio Emilio, known as the "typical zone". The "typical zone" lies along the Po River which is famous for some of the finest milk in the world.
Production of this authentic Parmesan is limited and all cheese is produced on small farms as a cottage industry. All aspects of production are highly regulated by the Consorzio Parmigiano-Reggiano, a quasi-governmental/trade group which governs and controls all rules regarding milk, production, testing and labeling of the cheese. (See chart below.)
Traditional production follows an 800-year old tradition: No additives are permitted and cows must be fed grass – no silage. To produce the cheese, morning and evening milk are combined, skimmed, then heated in copper vats under the watchful eye of a master cheese-maker who knows just when the curd has set. The wheels are cured in brine for about 24 days and then placed on racks where the concave wheels are turned and brushed continuously throughout curing.
The Consorzio tests throughout maturation. Only perfect wheels can bear the Consorzio seal, which is a pin dot writing of the cheese’s name on rind. An Export stamp is added when the product is shipped.
Parmigiano-Reggiano is the most honest cheese in the world. Each straw-colored, approximately 75# wheel bears the date of production and factory number. Coda (Fall) and Testa (Spring) cheese are considered the best, as this is when the cows produce the finest milk.
The traditional flavor profile is described as "nutty" and the long aging produces white calcium spots which give the cheese a crunchy bite.
Parmigiano-Reggiano is used in cooking. It can be grated, shredded or shaved on pasta, salads and vegetables. It is a delicious dessert. High in calcium, Parmigiano-Reggiano is very healthy for adults and children and a great snack.
Zanetti Stravecchio Parmigiano-Reggiano
Hand-selected and matured for 36 months. This is a special selection and a gastronomic delight. Eat for dessert or snack. Use in cooking with creamy white sauce.
Grassi Parmigiano-Reggiano
Aged 24 months. Perfect cheese; no cracks or eye spots. Nutty flavor profile.
| Zanetti UCI Parmigiano-Reggiano | Grassi Parmigiano-Reggiano | |
|---|---|---|
| Quality | Peerless | Superior |
| Milk | Made from the best cow’s milk: Testa (May/June) and Coda (Oct/Nov) | Cow’s milk May not be the preferred months |
| Aging | Aged 2-3 years | Aged minimum 18 months |
| Paste | 100% natural No cracks or eye formation |
May be one or two horizontal cracks at top; no vertical cracks |
| Rind | No rind defects | No rind defects |
| Moisture | 32% maximum | 32% maximum |
| Taste | Pure, sharp, nutty | Sharp, nutty |