Cheese Chat with Kate

ImageKate Dougherty is the cheese buyer at our new Near West Side store. You’ll find her cheese case next to the self- service salad and hot bar, at our in-house café. In the case you’ll find an exceptional variety of cheese, including those Kate describes here. Watch the cheese case and check in with Kate to learn more about the taste treasures she plans to procure for us.

Keep reading to learn more about:
Vacche Rosse Parmigiano Reggiano

Tallegio Cows’ Milk Cheese

Fiscalini Cheddar

 

Vacche Rosse Parmigiano Reggiano
Cows’ Milk Cheese from Modena,
Emilia-Romagna, and Parma, Italy

This cheese is made from the milk of a unique cow that has a striking red coat. Unfortunately, these red cows were gradually replaced by more typical (and more productive) black and white cows, so that by the late 1980s only a few red cows remained. During the past few years, though, the breed has been reinvigorated. It is now being used for the production of small quantities of special Parmigiano Reggiano.
This Red Cow variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by
higher butterfat content and contains more proteins. It is aged for a minimum of 30 months, giving this cheese a unique nutty, fruity, grassy flavor. It is richer than most Reggianos and that makes its texture creamier. Reserve it for the most special dishes, or eat it like the Italians do – chunked and drizzled with syrupy, aged balsamic vinegar. 
This cheese is a rare find, and we’re very happy to bring it to you!
I would pair this with Italian red wines such as Barbaresco, Barbera, Barolo, or Chianti Riserva.