Parmigiano Reggiano is truly the KING OF ITALIAN CHEESES in large part due to its healthy and nutritious attributes. However, not all Parmigiano Reggiano tastes
the same. Various levels of aging or maturation deliver a wide range of texture and flavor to this marvellous cheese. A short aging period offers a soft, mild and delicately flavored cheese, whereas a 24-month-aged Parmigiano Reggiano offers a full bodied intense flavor pairing wonderfully with dried fruit, rich jams, confits, and of course, aged balsamic vinegar from Modena.
V E R S A T I L E C H E E S EVersatility is the optimal description for Parmigiano Reggiano. Not only is it a fabulous ingredient for great Italian recipes, but it also
pairs well with sparkling Italian wines whose effervescence brings out the
sensual flavors of Parmigiano Reggiano. Ambrosi lets you capture this moment by offering “cubetti” or perfect little cubes of Parmigiano Reggiano. Packaged with reseal able lids or
zip lock, these “cubetti” give consumers the convenience of
having Parmigiano Reggiano available at a moment’s notice.Ambrosi will further dazzle your
tastebuds with FLAKES of Parmigiano Reggiano.
“Thinly shaved flakes cover a larger surface area of your mouth creating a taste explosion,” says Giacomo Veraldi, responsible for sales of Ambrosi Food USA. “Think of it as a healthy alternative snack to potato chips, and you can also add some flakes to your salad or favorite pasta.”
We at Ambrosi are committed to providing you with numerous experiences and pleasures with Parmigiano Reggiano combined with a
packaging format that is convenient and safe for the environment.
Ambrosi’s DARFRESH packaging — easy to open with resealable lids—captures and MAINTAINS the great taste and texture of Parmigiano Reggiano. “Great for people on the go,” says Giacomo.
“Don’t forget the rind,” he adds. “It’s one of the best kept secrets of Parmigiano Reggiano.” During those cold winter days, you can
add small pieces of rind to your favorite soup. When the warmer weather prevails, it’s BBQ time—place pieces of Parmigiano Reggiano rind on the BBQ and grill them until the edges develop a slight char. “It’s a great snack to share with family and friends.”
T H E H I S T O R YAmbrosi was established in Italy in 1942 by Ottorino Ambrosi as a butter and cheese manufacturing company. In the early 1950s Ambrosi focused its activities on butter and Parmigiano Reggiano and soon became a leader in the dairy sector. The core strategy is the company’s strength in producing, selecting, and aging the highest quality Italian cheeses.
I N T H E U S AAmbrosi Food USA offers its American clients the ability to purchase directly in the United States a vast assortment of the highest quality products. From cheeses produced in its own facilities to cheeses hand-selected and made by the best artisan cheesemakers, Ambrosi USA provides a wide range of Italian cheeses.Learn more at www.ambrosifoodusa.com.
PARMIGIANO REGGIANO T H E K I N G O F I TA L I A N C H E E S E
WHITE GOLD Parmigiano Reggiano, produced exclusively at our La Traversetolese dairy, is Ambrosi’s crown jewel.
I remember having just graduated from college over 10 years ago and I began working at Ambrosi with the
founder’s cousin—the then 70-year-old vice president. He told me: “Son, I’m going to give you a seminar at the University of Life.” Being somewhat puzzled, I accompanied him to the affinage or maturing cellars whereby he selected one wheel of Parmigiano Reggiano out of the thousands that were aging in the cellars. He showed no indication of his 70 years of age as he handled, flipped and turned the 75 pound wheel of Parmigiano Reggiano with relative ease. Finally, his 50 plus years of experience came to the fore front as he tapped the wheel with his special hammer hearing the distinctive thuds and proclaimed that “this is the sound of perfection.”
Our cheese master then inserted the special Parmigiano Reggiano knives and “cracked” the wheel. Just before he removed the top portion, he jokingly told me to put on my sunglasses as the shimmer emanating from the cheese is blinding.
That was my very first experience with our White Gold Parmigiano
Reggiano produced in the foothills outside of Parma. So today, over 10 years after my University of
Life seminar with our venerable cheese master, I am proud to introduce to Americans this exceptional product produced in the classic and time-honored tradition which has been passed down from generation to generation for over 1,000 years.
— Giacomo Veraldi, Ambrosi Food USA
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PARMIGIANO REGGIANO N U T R I T I O N A L F E A T U R E SThe organoleptic and nutritional characteristics of Parmigiano Reggiano are the result of precise production decisions developed over the years. Its characteristic elements are: the use of raw milk, which is delivered to the cheese dairy directly after each milking; no additives whatsoever; the use of natural fermenting agents alone and a minimum aging period of 12 months.
It’s a highly concentrated cheese and contains only 30% water and 70% nutrients.
This means that Parmigiano Reggiano is very rich in protein, vitamin and mineral.
Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly. Parmigiano Reggiano cheese is an important component in special diets to meet the needs of any age. During the subsequent
years of growth, the calcium, phosphorus, and other vitamins and minerals of the cheese provide excellent nutrition for the growing body.
What, then, is the secret of Parmigiano Reggiano? How is this unusual harmony achieved between nourishment and digestibility? Because it’s a completely natural food.
P A R M I G I A N O R E G G I A N O L A C T O S E F R E E ?Lactose is transformed into lactic acid at the very beginning of the maturation process as part of the process of lowering the acidity level of the cheese as a whole, this being an essential part of the production process.
The above findings have been backed up by laboratory experiments that have confirmed the parameters of concentrated lactose at between 0 and 0.39 mg/100g equivalent to 0.1 mg/100kcal. As a consequence Parmigiano Reggiano can without any doubt be considered a lactose-free food.
P A R M I G I A N O R E G G I A N O I S A P D O C H E E S EThis means that it is guaranteed for its distinctive features and its link with the area of origin, by a system of EU rules designed
to protect both consumers and producers.Parmigiano Reggiano is a completely
natural cheese, famous worldwide as the King of cheeses due to its method of production and its nutritional and organoleptical characteristics. This production is regulated by strict standards, registered by the EU.
For this reason, the trademark Parmigiano Reggiano can only be affixed on a cheese that:
n has been produced and processed only in the place of origin;
n has been produced according to ancient methods and traditional craftsmanship, defined by strict rules, which require precise production methods.
QUICK FACTS12 months
minimum aging of the wheels
24 months average aging of the wheels
7 liters of milk to make 1 pound of Parmigiano Reggiano
550 liters milk required to make 1 wheel
88 poundsweight of a wheel
3,439producers of milk
“Parmigiano Reggiano is Italy’s most renowned cheese.” — Giacomo Veraldi, Ambrosi Food USA
Ambrosi dairy plant
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