January 7, 2018
Recently reviewed here was a Trader Joe’s Parmesan cheese. That was found to be okay, but nothing very special. Today, reviewed is a Parmigiano Reggiano Stravecchio cheese imported from Italy by Trader Joe’s. The first question is, what is stravecchio? Stravecchio simply means; old, mature or extra aging. This cheese is aged for 36 months, or 3 years, depending on how you count time.
In comparison to the previously reviewed TJ Parmesan cheese, this cheese is still hard, but easier to cut because it tends to crumble somewhat. As for flavor, there’s no comparison. This cheese is tons more flavorful and complex. There’s some nuttiness to the flavor but also hints of sweetness contained in an earthy base.
This is a very nice cheese to snack on. It would be difficult to use this for a cheese tray, as it does not cut well into nicely shaped cubes due to its crumbly nature. For cooking and sprinkling on salads, I still prefer the inexpensive everyday grated cheeses in the plastic containers. At $14.99 a pound, this is a cheese that really needs to be savored by itself, rather than diluted with other food. And when it is savored by itself, it’s a savoring experience.
Price $14.99 per pound Calories, 110 per ounce (28g)
Tags: calories, cheese, food, nutrition, parmigiano reggiano stravecchio, price, review, reviews, tj, tj's, trader joe's
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01/07/2018 at 11:07 |
Both look good cheeses but neither I could eat as each has either enzymes or animal rennet.
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01/07/2018 at 16:10 |
Someday these labels will be more specific as to what they’re using. I have a feeling that most enzymes listed are from bacterial sources, if that’s okay with you. But until they get more specific, we’ll never know because rennet is also a combination of enzymes, except from animals. For example, here’s what the Cabot web site says about their enzymes, https://www.cabotcheese.coop/faq
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01/08/2018 at 15:08
Thanks so much for the link. How great is that with answers to all those questions. Yes I can eat enzymes from a bacterial source.
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01/07/2018 at 16:27 |
Just to be clear, this cheese, the Parmigiano Reggiano Stravecchio, lists animal rennet on its label. The comment above about enzymes in general is for the Cabot cheddar cheese also reviewed today in the other post.
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01/08/2018 at 15:10
Thank you Steveo. I did notice that. There are not many parmcheeses that don’t contain animal rennet but I have found one here in Aust. Yay!!
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01/07/2018 at 16:47 |
Here’s another link about cheese enzymes in more detail – maybe too much. https://www.thebalance.com/enzymes-used-in-the-dairy-industry-375519
Check with your vegetarian friends or vegetarian web sites or the cheese makers. There may be more cheese choices for you than the labels imply. Of course, if they were more specific on the label, the world would be a better place. Wishful thinking, I know.
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01/08/2018 at 15:10
Really appreciate this. Going to check it out now. Thank you so very much. And I totally agree with your comments.
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01/07/2018 at 10:47 |
Great review like the breakdown of how to use it in different foods and how it’s best eating plain. Stop it into Trader Joe’s later today might have to pick some up!
Funny story, I had a 65 years young fiery Italian training client and she insisted that Parmesan Reggiano from Italy was the only true parmesan and all the other stuff was fake so I had to get that for any dishes at required parmesan. Easy to believe looks like a quality cheese, looks much better than the pre grated boxed stuff.
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01/07/2018 at 10:57 |
Thanks! Yeah, it would take a room full of lawyers to figure out the difference between the two cheeses.
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01/07/2018 at 11:32
Haha!! Well put : )
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