Parmigiano Reggiano - 3 Pound Club Cut (3 pound)

This year I bought 2 3-pound orders to make and freeze pesto from our garden and the cheese is magnificent, arrived promptly in a little cooler, and is a lot cheaper than the premium parmigiano reggiano we previously bought at Whole Foods. What we also noticed is the cheese is much fresher than what you get at the grocery store.One hint, don't throw the rinds. We save the rinds and put them into soups, like minestrone for example. Rinds are absolutely delicious and not to be wasted. Wrap the opened cheese in an airtight container and keep it in the fridge.

There is nothing not to like. The cheese arrived on time, it was well packaged. It arrived at the delivery address days before I did but it did not spoil. Well preserved without refrigeration. It smells great, taste even better with a nutty and moderately sharp taste. Great product for the price.

This is the "King of Cheeses". I love this cheese, and you will, too. Don't buy supermarket Parmesan. Parmigiano Regiano is what you should buy. Frank and Sal's Market, here on Amazon, is where you must buy it. They ship it, via FedEx, vacuum-sealed with dry ice in an insulated container. When you receive it into 3 wedges and store it in the fridge in Ziploc bags. This cheese is absolutely wonderful on pasta, in soups, and eaten with bread or crackers. I also add it to meatloaf and meatballs. Now, I crave some Parmigiano, so I'm heading to the fridge!

What I thought I was ordering was a three pound cut from a Parmigiano Reggiano wheel as I had purchased several times previously. What I received was six shrink wrapped pieces of Emma Parmigiano Reggiano. What I sought to order was somewhat dry, crumbly and awkward to grate. What I received was much moister and far easier to grate. On the other hand, the Emma cheese was quite good and while it wasn't what I expected, was quite acceptable. The whole transaction was a bit odd, but all in all, everything worked out fine.

We ordered another type last Spring but it started tasting a little like sour milk. This is nothing like that. It is creamy and nutty with a mild sharpness. The chunks are large and came in a vacuum sealed heavy plastic package. From experience we know it will store well after opening in the fridge for months. All we can hope is that it gets to us in good condition and this was perfect.

I always get my parm reg from amazon but my old supplier was not available. tried this from igourmet. The product arrived in a Styrofoam encasement but all the cooling bags were totally thawed. I took out a vacuum bag of two chunks of three pounds. I immediately opened the up as there was puddles of liquid all around the pieces. this was in extreme heat for a long time. I patted dry with several paper towels and am leaving them out to dry but I just shaved off a piece and it tastes horrible. I will not use. it is in the trash.

I was suspicious after I put a chunk (after cutting from a 3 lb.vacuum packed piece) into my food processor to grate because all the other parmesan "wedges" processed to a much dryer, powder, if you will. The wedges were quite bland but that is what I was accustomed to in TX. This igourmet parmesan processed much fluffier and more damp. So I took both large samples to my Italian mother in WI with my question. Within 5 seconds she confirmed that this igourmet parm is the real deal. Mama said, "This is what I've always known. It's tangier and melts better. That other stuff is sawdust." TIP: Put a pat of butter on a griddle, sprinkle with this parmesan, let melt a few seconds and throw on a piece of flat bread. Weigh it down w/ a pan or bacon weight for about 3 minutes on high. Turn over and toast the back for a minute. Serve w/ salad, create single pizzas, sausage sandwiches. Will keep buying. Am impressed.

After reading about how wonderful true Parmigiano Reggiano is, I was expecting to be blown away. I already loved snacking on small chunks of Parm from the local supermarkets. Especially Stravecchio, which I thought was exquisite.This 3-pound cut didn't cut it. I actually found myself avoiding using it unless it was going to be complementing another strong flavor.Of course this is all just a matter of taste. It may very well be that I have heathen taste buds and indiscriminating palette that couldn't tell a red wine from a white wine if my life depended on it. Maybe it's because I don't have the raw talent that the tasters for Consumer Reports have, rendering me incapable of detecting the hint of fennel overtones in an Arugula Pesto, say. On the other hand, I did use the word "exquisite" in the first paragraph, so I must be somewhat erudite. See, I even know what 'erudite' means!Or it could be that this piece of cheese wasn't the best. But, we did use it up.One unforeseen problem - grating a 3-pound chunk of cheese is a bit of a chore. You really have to break it up before grating. That in itself can take a bit of work. I'm just glad we didn't buy a whole wheel.