Zanetti Parmigiano Reggiano also called Parmesans (in English), is the King of Parmesans, one of Italy's finest products. Cheese produced only in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of the Reno River and Mantua to the east of the Po River is assigned the D.O.P tag.
With its rich, nutty taste and distinctive aroma, it is used by the finest chefs in food preparation. But it is equally delicious to eat with fruit, crackers and wine or sprinkled on pasta, rice or soup.The traditional production follows an 800-year old tradition of not using additives and feeding the cows on a special diet containing no silage. Parmigiano Reggiano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, approx. 75 pounds. Controlled by Consorzio Parmigiano-Reggiano, a quasi-governmental/trade group, the cheese is aged, a minimum of 18-months to 3 years. It carries a mark on the cheese. Look for the Zanetti mark to ensure you are buying the best. The traditional flavour profile is described as nutty and the long ageing produces white calcium spots which give the cheese a crunchy bite.Parmigiano-Reggiano is used in cooking in various ways. Grate, shred or shave it on pasta, salads, vegetables or fruits. The cheese is high in calcium, and low in fat and hence very healthy.Parmigiano Reggiano cheese is available in two ripening stages.If ripened for 18 months then the taste is sharp and nutty.If ripened for 2 - 3 years then the taste is pure, sharp and nutty.

Zanetti Parmigiano Reggiano

Zanetti SPA

The word Grana means "grainy" or "granular", and this is how the cheese looks like when it is cut open. Grana Padano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, usually ranging from 70 to 88 pounds. Controlled by the Grana Padana Consorzio Zanetti, Grana Padano is aged a minimum of 18-months. It carries a mark on the cheese. This is a special four-leaf clover and indicates the province of origin.
Look for the Zanetti mark to ensure you are buying the best. Grana Padano could be called the bodybuilder. It is low in fat and very high in protein and calcium. It is easily digested because during the maturation process the proteins are broken down into amino acids. The cheese is made in Northern Italy around the Po Valley.


Grana Padano cheese is available in three ripening stages.
Grana Padano, ripened for 9 to 16 months - texture is creamy, slightly grainy
Grana Padano Oltre 16 mesi, ripened over 16 months - texture is crumbly 
Grana Padano Riserva, ripened over 20 months - texture is grainy, crumbly and full flavoured

Zanetti Grana Padano

Zanetti SPA is now an Italian and global leader in the production of Italian cheeses, in compliance with the standards set by PDO (Protected Designation of Origin).

Zanetti SPA

Zanetti Parmigiano Reggiano

Zanetti Grana Padano

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