NOV
01

Know Your Food: The Story of Our Parmigiano Reggiano

parmigiano logo
Sunset’s Parmigiano Reggiano is special. Here’s why:


The farm.
Our Parmigiano Reggiano hales from Malandrone farm, which has been managed by the Minelli family for over 100 years. The farm is nestled in the rural mountain town of Pavullo nel Frignano in the northern Italian province of Modena. 

Our Parmigiano Reggiano is made at a higher elevation than most. In fact, it’s a certified ‘Mountain Product’—a unique designation given to Parmigiano Reggianos produced in pristine mountain environments. The mountain altitude and climate promotes the growth of lush grasses and herbs, whose unique aroma and flavors make their way into the cheese. 

The sourcing.
Giovanni Minelli photoOur Parmigiano Reggiano is completely single-sourced. This is unique; most Parmigiano Reggiano dairies pool milk from a number of neighboring farms, make cheese from it, then sell it to a separate aging facility. Our Parmigiano Reggiano is produced on the Malandrone farm from start to finish. The Minelli family meticulously controls every detail of production, from the cow’s diet to the aging process. 

The unpasteurized milk used for our Parmigiano Reggiano is sourced exclusively from cows born and raised on the Malandrone farm. About 150 Holstein Friesian cows are raised in the pasture and open housing. If the cow’s aren’t able to find enough to eat on their mountain pasture, supplemental forage is sourced locally within 3-4 miles from the farm. 


The process.

The Minelli’s don’t cut corners in their cheese making process. Valuing flavor over return, they use the minimal amount of rennet and whey, and they favor a low fat to casein ratio (some dairies increase this ratio to increase yields, though this reduces the flavor complexity). They also know that a slow curd formation is crucial; the difference is evidence when flavors emerge during the aging process. 

parmigiano reggiano malandrone1477

The Minell’s go above and beyond in their aging process, too. Their Parmigiano Reggiano is aged for 26 months—a period well over industry norms. After those 26 months, delicate flavors of butter and grass emerge, and distinctive bits of tyrosine crystals develop. 

Parmigiano reggiano factory

Taste why we’re so proud of our Parmigiano Reggiano (and many other cheeses) at our Fall Cheese Tasting on Saturday, 11/4 in Northbrook, or Saturday, 11/11 in Long Grove

 

Courtney Mayszak, RDN, LDN 847.681.5513 courtney@sunsetfoods.com

Continue reading
103 Hits
SEP
09

Fall Cheese Tasting Events

We’re kicking off a new weekend cheese tasting series that offers the opportunity to learn about dozens of delectable cheeses while getting the chance to sample them all.

This series is much more than just a tasting event. It’s a grand tour with some of the best artisanal guides in the business. Guests are invited to explore Sunset’s wide range of high-quality cheeses and talk with cheese experts.

The wide array of cheeses showcased each week will include plenty of the best quality international and domestic varieties. We’ll have creamy and flavorful options from Ireland’s Kerrygold, France’s Champs-Élysées, Italy’s Isola, and Spain’s Manchego. Our experts will also feature savory local and domestic offerings including Wisconsin Artisan Cheese, La Bottega Di Belgioioso, and Sartori cheeses.

Join us Saturdays from 11 a.m. to 3 p.m. to enjoy this free event! It all kicks off September 10 at Sunset’s Highland Park location, September 17 at our Northbrook location, September 24 at our Lake Forest location, October 8 at our Long Grove location, and October 22 at our Libertyville location.

Cheese TrayCheese TastingPicture 2016 09 09 at 4.54.00 PM

 

Tags:
Continue reading
2024 Hits
FEB
06

Cauliflower Crust Pizza with Caramelized Onion, Bacon, and Arugula

Cauliflower pizza with all of the fixings

Everyone loves a slice of pizza, but if you have a gluten allergy or wheat intolerance, ordering take out can be difficult. So why not make your own at home?  Not only is this cauliflower crust delicious, it’s also completely gluten and grain free!  And with a zesty homemade sauce and gourmet toppings like caramelized onions, crispy bacon, arugula, and creamy mozzarella, you’ll be glad you skipped delivery and made your own!

Continue reading
1399 Hits
JUN
01

Easy Grilled Pizza

 

Grilled Pizza Banner

 

When we’re too tired to cook, a frozen pizza is often the first thing we reach for. But in the heat of the summer, do you really want your kitchen climbing to 400 degrees? (Neither do we). Equally easy, but infinitely more delicious, you can whip up a grilled pizza in nearly no time.

There’s no denying the heavenly flavor and texture of a wood-fired crust. Grilling pizza is the closest you can come to that at home. No matter if you’re using charcoal or gas. You will still achieve amazing texture and flavor – far better than what your oven will deliver.

Continue reading
1103 Hits
JAN
12
0

Perfect Pizza

Pizza - the perfect meal for any time of day

Few foods possess the universal appeal of pizza. Although commonly regarded as an Italian invention, the dish actually dates back to ancient Greece. However, it wasn’t until 1889 when a Neapolitan man named Raffaele Esposito topped some dough with tomatoes, chopped basil and shredded mozzarella cheese that the contemporary pizza was born. Soon after, a wave of immigrants swept into America, bringing with them this Italian specialty which has grown in popularity ever since.

Pizza can be a highly nutritious lunch or dinner option which is easy dish to make at home. Pizza also comes in a diverse variety of styles including thin crust (the most popular), deep-dish, stuffed, pizza bread, pizza wrap, and even pizza-on-a-stick. Although it is fine to serve pizza with soup or salad, it is actually one of the few dishes that is a complete meal by itself.

Continue reading
1153 Hits
NOV
11

Recipe of the week: Chicken Roll Ups

Chicken Roll Ups smothered in cheddar

When the weather gets chilly you want a hearty meal to warm the soul. Look no further— we’ve got the thing for you! This recipe perfectly hits the spot and is a kid-tested favorite- -oh-so-delicious with the perfect creamy flavor. Plus, it’s easy as 1-2-3: Just mix, dump and bake! It’s delicious and filling enough to serve alone, but you can always add a salad. Plus, with Pillsbury crescent rolls 3 cans for $5, you can make it three times. Does life get better than that?

Chicken Roll Ups

  • 1 can crescent rolls (8)
  • 2 c. cooked chicken cut in small pcs
  • 2 tbsp. mayonnaise
  • 3/4 c. lowfat milk
  • 1 c. cheddar cheese, grated
  • 1 teaspoon lemon juice
  • 1 can creamy mushroom chicken soup

 

Directions

  1. Mix soup, lowfat milk, lemon juice and mayonnaise. Pour 1/2 of mix into baking dish. Roll up chicken in crescent rolls and arrange in baking dish. Pour remaining mix over chicken and cover with cheese. Bake at 350 degrees for 30 min.
Continue reading
1336 Hits
SEP
09

Recipe of the week: Parmesan Chicken

Plate of Parmesan Crusted Chicken

This week’s recipe has three favorite qualities — easy, fast, and delicious. 

You’ll have no trouble getting a beautiful, crispy, browned crust while keeping the chicken moist and flavorful. The mustard provides just enough tang to make it tasty. This is a perfect family recipe –everyone from kids to the grandparents will love it. Serve with your choice of mashed potatoes, a vegetable, salad, or a pasta.

CHICKEN PARMESAN

  • 2 tablespoons Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (5-oz) skinless boneless chicken breast halves
  • 1 cup panko bread crumbs
  • 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
  • 1 tablespoon unsalted butter, melted

Special equipment:

  • Special equipment: parchment paper

Preheat oven to 450°F and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.

Combine bread crumbs, cheese, butter, and remaining 1/4 teaspoon pepper and pulse in a food processor until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Continue reading
1084 Hits