September Cheese of the Month: Ambrosi Parmigiano Reggiano
Each month, we introduce you to a delicious, unique cheese that you may not have discovered otherwise. We partnered with a local specialty cheese supplier to help curate farmers-market-quality cheese from independent producers from around the world. Whether you’re a cheese novice or connoisseur, this is a fun way to try a variety of cheese. No subscription needed! Simply add it to your delivery order like you would any other product.
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Ambrosi
Ambrosi brings the flavors of Italy straight to your home! Ambrosi was established in 1942 by Ottorino Ambrosi as a butter manufacturing and cheese marketing company. In the early fifties, it focused its activity on butter and Parmigiano Reggiano and soon became a leader in the sector. Today Ambrosi makes all types of Italian cheeses, from Parmigiano to mozzarella and mascarpone.
Parmigiano Reggiano
Italian hard cheese with a rich, nutty taste and distinct aroma.
Parmigiana Reggiano, also known as "The King of Cheese,” is one of the most well-known cheeses. Made from cow’s milk from the specific areas of Parma, Reggio Emilia, Modena, Bologna, and Mantua, it has been aged for a minimum of 18 months, which produces a nutty, fruity taste with strong umami flavor. Did we mention that it's lactose-free? It follows a strict discipline for the cow's diet and methods of production, making it unique and quite different than other parmesans. We're selling each 6.4-ounce wedge, while supplies last!
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Pasta with Parmigiano
The best way to showcase the quality of this parm is to keep things simple. This recipe requires very few ingredients - one being the water the pasta was cooked in! It's a perfect quick weeknight dinner that you can serve with a salad. Not to mention, it's incredibly adaptable. Here are some possible additions:
- Zest from a whole lemon in the butter, half a lemon's juice mixed in right before serving.
- Add a few ounces of cubed pancetta to the hot pan and let render, then add half the butter and continue with the rest of the recipe.
- Add minced garlic and red pepper flakes to butter and let garlic brown before adding pasta.
What you need
- 10 oz. long pasta (spaghetti, fettuccine, etc.)
- Salt for pasta water (about 2-3 tablespoons)
- 4 tablespoons Smith Brothers Farms Salted Butter
- Pepper, to taste
- 3-4 oz. Ambrosi Parmigiano Reggiano, finely grated (Tip: a microplane grater is best), plus more for garnish
Instructions
Bring half the amount of water suggested on the pasta packaging to a boil (using half will make the water more starchy), add salt to the water. When the pasta is almost done, remove about a cup of pasta water and set aside. Drain pasta and set aside.
In a large skillet over medium heat, melt butter until bubbly. Add pasta and about a quarter cup of the pasta water. Toss to combine. Reduce heat to low, and add small amounts of cheese, tossing to incorporate cheese into the sauce. If the pasta starts to look dry, add a splash of the pasta water. When all of the cheese has been added, add pepper to taste, and serve with more Parmigiano Reggiano.