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.