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March 31, 2005
Parmigiano–Reggiano Butter
When Parmigiano–Reggiano cheese is made, the cream that remains after the milk is skimmed off is used to make a rich (83% butterfat) butter.
Florence Fabricant, in yesterday's New York Times Dining Out section, wrote, "It's a pale, unsalted, cultured butter with a lovely whiff of pungency that gives it real character on a slab of country bread. It is also good for finishing a risotto or melting over tender asparagus."
When's dinner?
You can buy the butter at Fairway Markets in New York, where the Montanari & Gruzza brand (above) sells for $5.69/half-pound.
I couldn't find a single online source so unless one of my gourmand readers furnishes a lead I guess those of us outside Gotham and Italy will just have to be content with dreaming about how good it might be.
March 31, 2005 at 04:01 PM | Permalink
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Comments
You can get Parmigiano–Reggiano Butter through Lipari Foods Inc., a Food Distributor located in Warren, Michigan. They service over 4,000 Supermarkets and Grocery stores throughout the Midwest. Call 800 729-3354 ext. 471 for store locations.
Posted by: Ron | Oct 27, 2006 10:51:23 AM
This butter has made an appearance at Whole Foods. This should make the butter available in a large part of the USA. It is delicious and distinctive, but I bought it because it has an unusually high level of vitamin A (listed as 13% compared to the usual 6-7% of most other commecial butters.)
Posted by: Alene | Aug 8, 2006 9:06:33 AM
