Solo Di Bruna Parmigiano Reggiano
$33.00 / Lbprice is $33.00 by Lb
- Raw
- Animal Rennet
- Age: 24 Months
- Cow Milk
- Italy
- ApproachableAdventurous
- SoftHard
Crafted in small batches, Solo di Bruna Parmigiano Reggiano sets itself apart from other parms with its knock-out rich, caramel flavor and distinct crunch. Made only from the raw milk of Italian brown cows, Solo di Bruna ages for 24 months, bringing out a sweetness that’s balanced by a toasted nuttiness. Try it wrapped with a slice of Murray’s Prosciutto di Parma and a drizzle of truffle honey to let its rich, buttery flavor truly shine.
“This Parm is sweet, buttery, and crunchy like toffee. I‘m a sucker for a chunk of this with a drop of aged balsamic vinegar, or simply grating over buttered pasta dishes.”
Raw Cow's Milk, Salt, Rennet
Allergens: Milk
- Solo di Bruna translates from Italian to “only of Brunette,” referring to the Swiss brown cows that provide the raw milk used to make Solo Di Bruna Parmigiano Reggiano.
- Unlike other Parms, this cheese is made from milk provided by Swiss brown cows (most Parms use Holstein cow’s milk).
- Led by Eric and Bruna Pessina, the Societa Agricola Pessina farm that creates this cheese is just one of 10 produces that makes Parmigiano Reggiano using milk from the Bruna cow.
- It’s located in the town of Corcagnano, just outside the city of Parma.
- Solo di Bruna is a PDO (protected designation of origin) or name-protected cheese, which means its production is highly regulated.
- It must be made using raw cow’s milk from the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua in the Emilia-Romagna region of Italy.
- Whole milk collected from the morning milking is combined with the previous evening’s skimmed milk to create the wheels.
- The milk must be processed within a day after collection.
- The cheese wheels sit in a brine bath for 20 to 25 hours before they are transferred to an aging facility and aged anywhere from 12 to 30 months; Solo Di Bruna Parmigiano Reggiano ages for 24 months.
- The wheels are inspected carefully at 12 months to ensure they meet the requirements to be sold as Parmigiano Reggiano.
- Everything from the diameter of the wheel to the thickness of the rind to the color, texture, and flavor of the paste are held to high standards.
- Wheels are stamped with the number of the farm where they were produced to ensure they are traceable even once they head to market.
- With a savory depth and notes of toasted nuts and caramel sweetness, Parmigiano Reggiano has been a staple of Italian cuisine since the 1300s.
- Wheels are so valuable; they are rumored to have been used as currency and are even targets of heists and theft.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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