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The Making of Mighty — How Land and Hand Make Parmigiano Reggiano King

Is it nature or nurture that gives the mighty Parmigiano Reggiano the intensity, complexity and sheer size of flavor that has earned it the title King of Cheese? Turns out it’s both.

The Land

The cradle of cheese royalty can be found in only one place — the fertile, green Po River Valley in northern Italy. Here, cows dine only on grasses and clovers, creating the perfectly flavored milk used by the cheesemakers. If it’s not from Po, it’s not Parmigiano Reggiano.

For more than 1,000 years, hot summers, cool winters and rainy springs have shaped the unique aging conditions for each grand wheel of Parmigiano Reggiano. Summer heat intensifies flavors, while cooler months give the cheese time to set and come into its own.

Sea salt from the nearby Mediterranean or Adriatic imparts that crowning richness.

The Hand

Parmigiano ReggianoEvery day of the year, since the 1300s (and likely much earlier!), cheesemakers have been handcrafting small batches of Parmigiano Reggiano in the same traditional way.

Each dairy milks its cows twice a day. Evening milk sits overnight to concentrate flavors and allow the cream to rise and separate. Once the night milk is skimmed, the morning’s whole milk is added. This process is unique to Parmigiano Reggiano.

Whole Foods Market cheesebuyers visit each dairy and select wheels made only with spring and fall milk. We think this brings out the richest flavors in the cheese.

Copper vats, able to quickly heat and cool, hold the milk for stirring, settling and heating, as they have done for hundreds of years.

The royal bath. A day or two after the wheels have taken form, they receive a brine bath. Several days of salty soaking allow saline crystals to ease their way in and around the cheese, forming the rind.

“Two summers” is the traditional mantra of the Parmigiano Reggiano cheesemaker. The belief is that one summer’s heat energizes enzymes, kick-starting their flavor-enhancing work. The next summer takes those flavors to the intensely complex, nutty, sweet, grassy, creamy heights the cheese is known for.

We couldn’t agree more, which is why our stores only carry Parmigiano Reggiano that has aged 24 months.

The royal insignia. You know the authentic King of Cheese when you see it — every wheel has “Parmigiano Reggiano” imprinted on the rind in pin dots. Wheels destined for Whole Foods Markets are also hot-branded, telling you the cheese within is of the highest export-only quality.

Why are you a fan of Parmigiano Reggiano? Let me know in the comments below. 

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20 comments

Comments

Janewarnock says …

#wfmcheese It breathes with me; it experiences and responds to our shared environment. People often say it enhances the foods it is paired with, yet I believe it is enhanced by the food it is paired with. Cheese is ever-changing and constantly developing until it has been totally "appreciated."

Trina Sams says …

Can I enter using email? I do not Twitter or Facebook. Thank you.

tara vann says …

trying to just eat as healthy as possible

Kate says …

I love me some Italy! Such an amazing place, with amazing people and amazing food!

Neeta. Mcpheeters says …

Love love love whole foods cheese wine olives choclate E

Nikki - Community Moderator says …

@TRINA - This is specifically a social contest so you must enter with a Twitter or Facebook account.

ginny murray says …

variety of cheeses at whole foods is amazing. I share the cheese variety with many groups I'm involved in. Keep picking those amazing cheese from around the world. Thanks so much.

Kai Shepherd says …

Love the article on Parmigiano Reggianom always like a bit of insight as to how things work or are made. Thank you.

Christina says …

Oh how I wish to taste all the delicious foods of Italy and of course with a side of cheese please...

Teresa Vanderhagen says …

Who doesn't want to marry the King and this King marries so well with locally prepared foods.Intricate or simple the star of the dish is Parmigiano Reggiano! It's well worth" Two Summers".

Karen Spector says …

Parmigiano Reggiano is the king of the cheeses to top pasta, vegetables and salads. The flavor is tongue tantalizing as it bursts with tastiness. A pasta without Parmigiano Reggiano is not worth eating because it is this delicious cheese that makes the meal an incredible treat.

Chris Reid says …

Can't wait to enjoy the cheese, fresh made in Italy.

Alexandra says …

#wfmcheese Parmigiano Reggianon is the one of my favorite chesses. It's great on the pasta and salads. It's g full of flavor , I do not even use dressing when I put parmigiano reggiano on my salad and keeps me full. I also love chips of Parmigiano reggiano and whole foods have great selection of cheeses.

Susan Eberwein says …

Just the way that "Parmigiano Reggiano" rolls off the tongue is music to my ears and a delight to my tummy. Robust, Rich, Versatile is what this cheese is. It never disappoints and always enhances anything that it is served with or on or in. Say Cheese :)!!

Kathleen Brown says …

I've written a great 'story' on your enter for the mighty pitch - after clicking on Submit.....it appeared to stay @ SUBMITTING.....never to accept or ZIP!!!! I've printed my 'manuscript' and will await your reply...I love to write, I'm of Italian heritage & would love to ride my bike along the Po Path! Please respond! Gratsi! Prego! Kathleen Brown of Phoenix, AZ

Ava Paracsi says …

I love special combinations as my taste buds are tickled with the flavorful mix of these two cheeses!!!!!

Gigi James says …

I don't see my contest submission listed here. It was submitted yesterday. Thanks!

Chris says …

Tasted Parmigiano from a freshly cracked wheel at Whole Foods and it was the greatest and would love to peddle through Italy to learn to make, and taste, cheese. Throw on top how to use in new recipes and it would be a true memory maker of a lifetime.

Nikki - Community Moderator says …

@GIGI - The contest entries do not go live to this blog post but they are submitted through the contest website.

Sally Wood says …

I love Parmigiano Reggiano as much as I love Italy and have wanted to return for years! Can't think of a more fun way and if Whole Foods is involved then I'm sure it will be of excellence! Mille Grazi! Sally Wood