New Farm for Summer Parmigiano-Reggiano, Why those little crystals are cool and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE smokin  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Summer Milk from a new farm! 1984 was an important year. Not because a white haired runner smashed a big screen, but because a cheese could be called Parmigiano-Reggiano 365 days a year. Until 1984 the cheese could only be made from April to November. With this change in the rules, the cows and the feed made the difference and allowed a move to a more cheesy consistency. The rules also allowed the cows to feed indoors. This consistency created a higher level base line, yet it made the “artisan” factor, the inconsistency from wheel to wheel and season to season, harder to find. It is in fact these hand made variables that make this cheese great! In this food terroir of water and feed for the cows is more evident in the tasting than all the other foods that we know about. Like olive oil, every year embodies nature's differences (our wheels are 30+ months from inception), and only Parmigiano-Reggiano is different from Spring, Summer and Winter, 3 times a year! The cheese we offer is from a higher place, in the mountains where the cows hang out eating the grass and flowers, and hay harvested from the same fields in the winter makes for a cheese that has the hand of man and happy cows in its flavor. This new farm to us has been around for generations. Still producing the old way, letting the natural swings in nature form and shape the Parmigiano-Reggiano flavor to the seasons. A higher altitude location and a mix of cows makes for a wonderfully aged cheese. We love the variations and the resulting flavor profiles! A good Parmigiano-Reggiano is like umami candy for everything! Shop Now for Parmigiano-Reggiano Summer Milk Cheese New Farm! Summer Milk Parmigiano-Reggiano - New Farm! Rich in calcium, phosphorus and virtually lactose free, Parmigiano-Reggiano, when matured beyond 24 months, becomes rich in crystals of an amino acid called tyrosine which is created by the breakdown of the proteins. These tyrosine pockets, best described as white spots, are points of goodness that come in quantity from the maturation process of a cheese that is at least 36 months aged. And, when eaten as close to when the cheese is cracked open as possible, is equivalent to a freshly picked cherry. Store your cheese in plastic wrap in the refrigerator, rewrapping every week or so will allow the Parmigiano-Reggiano to keep for a couple of months. Keep in mind it is absolutely best when it is first cut, creamy and crunchy. We just have a very small amount reserved for this pre-ordering window. We plan to ship in just three short weeks. Tyrosine is given as a supplement for so many body malfunctions like ADD, ADHD, PMS, CFS, ED, narcolepsy, Parkinson’s, and as a suntan agent. 2 1/2 pound wedge of Summer Parmigiano-Reggiano - shop now! La Vecchia Dispensa 40-yr old This Balsamic Condimento can trace its roots back forty years - it's a rarity for something so old to be put on the market, and its thickness is a telltale sign of good things to come. The must was not cooked down as much as in the case of many condimentos, allowing for a greater expression of fruit flavors. It has a backward nose that only reveals a whiff of caramelized sugar and acid, no hint of the joys to come. Click here for 40-yr Balsamic Vinegar! Sparkling Wine Vinegar Champagne or Sparking Wine Vinegar is considered the lightest of vinegars, and unfortunately that usually means mostly acid on the tongue with little of the flavor of the base champagne remaining after production. This delicious sparkling wine vinegar is made slowly, the old fashion way, and that means it's full of flavor. Katz & Co.'s Sparkling Wine Vinegar is made in Sonoma from high quality sparkling wine stock, mainly chardonnay – so technically, it's a 'sparkling wine' vinegar. It offers crisp and pleasant acidity, hints of vanilla from the oak and subtle nuances of sweet melon and cucumber in the finish. It is perfect for salads with fresh greens, and marinades as well as a cooking/deglazing liquid. Shop Now for Sparkling Wine Vinegar! Slitti Riccosa Love the hazelnuts of Nocciolata? And the creaminess of Gianera? But want the milky'ness of, well, milk? Then Riccosa is the perfect blend of the three! The dark milk is Andrea Slitti's super chocolate is the best milk you can find. Then, with a spoon, you can't help but massage a tongue full while you close your eyes and enjoy. Wow! Shop now for Slitti Riccosa Milk Chocolate Spread! Chardonnay Oak Smoked Fleur de Sea This beautifully smoked fleur de sel is a one-of-a-kind salt that has been developed in cooperation with a prestigious winery. It's an unusual creation - a fleur de sel cold-smoked with oak chips from seasoned French oak Chardonnay barrels, barrels which spent five to seven years aging wine. Hand-made from start to finish, the salt crystals are first hand-raked and then naturally cold-smoked in small batches, a method which preserves the mineral content and natural flavor of the salt. The crystals are smoked to a light toasty brown and have a deep smoke flavor without any bitterness. The moist fleur de sel crystals absorb the natural smoke flavors with subtle tones of both oak and Chardonnay, and the finished product is a pleasure to use. Click here for Smoked Salt! Linguine pasta Linguine means "little tongues" and is a classic long-cut pasta from Liguria where it is usually served with seafood or pesto. Sapori di Napoli linguine is a little wider and a bit flatter than industrially made linguine; superior ingredients and traditional production methods give this linguine excellent texture and flavor. Try linguine alle vongole, the classic, light, white clam sauce. Shop now for Pasta! * DOP San Marzano Tomatoes! Don't be fooled by "San Marzano Tomatoes" grown in and canned in the US. These are the real deal - grown and canned in Italy and DOP certified as the real shlameal. And you can definitely taste the difference. Not only is Italian cuisine, of course, renowned for tomatoes, but the San Marzano region near Naples is considered one of the best tomato-growing regions in the world - a true tomato heaven! These are the real thing, certified from the Sarnese-Nocerino area. Why are these canned tomatoes so good? Because Rega Rega takes healthy, ripe tomatoes and processes them the day they are picked, preserving all of the genuine freshness and perfume of the tomato. Shop now for Tomatoes! * Double X Vanilla Extract "Amazing results!" "I bought my mom some Heilala Vanilla to try and she LOVES it. She took some carrot cake with cream cheese frosting to a function and she had more compliments on the cream cheese frosting. "Such a great flavor" was the general comment. This recipe had been made before and enjoyed but she was quite impressed with the reaction when she tried Heilala!" - Linda - With Vanilla Prices Jumping it's good to keep the pantry stocked!! Sun is shining and setting after 7PM! D'Arbo Elderflower Syrup! Heaven in a Bottle! "Just received a bottle of D'Arbo and this stuff totally blew me away. Mixed with a little Pellegrino it makes the most refreshing summer beverage ever, and that's just the first thing I tried with it. I feel as if there are a lifetime of possibilities at hand. Thanks for offering such an incredible import!" - Brett Shop now for Elderflower Syrup! Chef Pam - Asian Fusion Cooking Class Chef Pam has a catalogue of amazing recipes that include some classic and not-so-classic Asian ingredients -- like Yuzu Kosho, classically fermented Shoyu, light soy sauce, cherry wood smoked sea salt, tamarind paste, coconut milk, and more. Menu includes: Yuzu Kosho Tuna Wonton Crisps, Tom Kha Gai (Thai Coconut Chicken Soup), Lemongrass Sriracha Pork Banh Mi Sandwiches, Pickled Carrots and Daikon Radish, and Kale Soba Noodle Salad with Miso Yuzo dressing. Come join us for light appetizers that will be served before and during class, and dinner is served at the end of class. Chef Pam Asian Fusion Cooking Class - Sign up to have fun! Store Hours - come visit and have some nuts! Monday thru Saturday 10AM to 5PM. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our parking lot is to the north of the shop and to south of Champions Party Supply. Easy open parking lot. Click here to see the map. This Week's Recipes Parmigiano-Reggiano with Aged Balsamic Recipe This isn't really a recipe. It is more like a "serving suggestion". Regardless, it's easy to do, always delicious, and is always impressive. Since there are only two ingredients involved, the quality of the ingredients is critical. Rabbit with Honey and Vegetables Recipe Adapted from "The Silver Spoon" (Phaidon Press) - Italy's best-selling cookbook for over fifty years. Pappardelle w/ Peas & Wild Mushrooms Recipe Another mouth-watering favorite adapted from Keith Snow's new cookbook, The Harvest Eating Cookbook. Traditionally made with Pancetta and peas, we made this with wild chanterelle mushrooms the other day -- and it was SO GOOD! If you can't get wild mushrooms, your store-bought brown ones will work fine too. See what you missed in previous Newsletters Elmer Smoked Shoyu So Tasty You Will Eat It with a Spoon Katz Chef's Pick is the Pick of Chez Panisse! 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