Cantarelli Reggiano Stravecchio Wedge Aged 36 Months 8 oz
Cantarelli 36-Month Aged Reggiano Stravecchio: The King with a Crystal Collection
If you’re currently looking at a plastic shaker of "parmesan" that has a shelf life longer than your last three relationships, we need to have a serious talk. It’s time to graduate to the Cantarelli 36-Month Aged Reggiano Stravecchio. This isn’t just cheese; it’s a geological event in dairy form.
Produced by the Cantarelli family—who have been maturing cheese since 1876 in ancient stone warehouses—this wedge has spent three full years in a state of deep, meditative aging. While you were busy learning how to make sourdough or figuring out your "aesthetic," this cheese was busy losing its moisture and gaining a personality.
The Texture: A Crunchy Surprise
At 36 months, this Reggiano has reached "Stravecchio" status (literally "extra-old," but in a cool, George Clooney way).
The Flavor Profile: Sweet, Spicy, and Serious
Standard parmesan is for the faint of heart. The 36-month Cantarelli is for the bold.
- The Funk: Because it’s aged in stone buildings with natural temperature regulation, it has a deep, musty, and complex aroma.
- The Spice: Expect notes of nutmeg and cracked pepper that linger on the back of the tongue.
- The Sweetness: Underneath the salt, there’s a surprising hint of dried fruit and pineapple—a "reward" for your palate for choosing the good stuff.
How to Use It (Without Disrespecting It)
| The Move | Why It’s Genius |
| Naked & Afraid | Eat it in chunks with a glass of bold red wine. No crackers. No distractions. |
| The Luxury Drizzle | Top with a drop of 25-year-old Balsamic Vinegar of Modena. |
| The Final Touch | Grate it over a simple pasta aglio e olio to turn a $3 meal into a $30 experience. |
The Verdict
This cheese is naturally lactose-free, incredibly digestible, and practically a health food (if you believe hard enough).
Ingredients:
Pasteurized cow's milk, salt, lactic cultures
Size: Pack of 2 - 8.8 oz each (average)
To round out your "Extra Aged" experience, you need pairings that have enough personality to stand up to 36 months of Italian tradition. Here are the ultimate partners for your Cantarelli Stravecchio.
1. The Wine: A Battle of the Heavyweights
When a cheese has been aging for three years, a wimpy wine will simply be crushed under the weight of those tyrosine crystals. You have two paths: The Effervescent Scrub or The Structured Soulmate.
- The Bubbles: Lambrusco di Sorbara (Dry)
- The Vibe: Forget that sweet soda-pop you had in college. A high-quality, dry, acidic Lambrusco is the traditional pairing in the Emilia-Romagna region.
- Why it works: The high acidity and lively "fizz" act like a power-washer for your palate, cutting right through the rich fat and salt of the Reggiano. It’s a "sip-crunch-sip" cycle that is dangerously easy to repeat.
- The Red: Amarone della Valpolicella
- The Vibe: This is the "leather armchair" of wines—rich, raisiny, and powerful.
- Why it works: The slight dried-fruit sweetness of an Amarone plays beautifully against the savory umami of the cheese. The tannins are smooth enough not to clash with the salt, creating a pairing that tastes like a very expensive Italian sunset.
2. The Meat: The "New South" Italian Hybrid
Since you’re already a fan of The Spotted Trotter, you know that Southern swagger meets Italian technique is a winning combo.
- The Spotted Trotter Southern Smash
- The Partner: This is their signature salami flavored with peanuts and roasted garlic.
- Why it works: The nuttiness of the Georgia peanuts in the salami echoes the natural hazelnut notes in the 36-month Reggiano. They are essentially distant cousins who finally met at a family reunion and realized they both love the same music.
- Classic Prosciutto di Parma (24+ Months)
- The Partner: Silky, paper-thin, and buttery.
- Why it works: This is the "Star-Crossed Lovers" pairing. In Italy, the whey left over from making Parmigiano Reggiano is traditionally fed to the pigs that become Prosciutto di Parma. They are literally made for each other. The silky, melting texture of the ham is the perfect foil to the craggy, crystalline shards of the Cantarelli.
3. The "Secret Weapon" Accompaniment
- Traditional Balsamic Vinegar of Modena (D.O.P.)
- If you really want to impress, don't use a "glaze." Use the real, syrupy stuff that comes in the tiny bottles. One drop on a chunk of the 36-month Reggiano is enough to make a grown adult cry. It adds a dark, woody sweetness that bridges the gap between the salt of the cheese and the tannins of your wine.