APR
30

Great American Cheese Month: New Cheese Tasting Series at Sunset

B2ap3 Large ALL AMERICAN CHEESE EVENT SOCIAL MEDIA DIGITAL GRAPHIC

Calling all cheese connoisseurs: We’re preparing quite the spread for you!

Our cheese departments carry hundreds of cheeses - all of them good, all of them different from one another. Like the adage goes, “You never know until you try.” Your favorite cheese may be in our case, patiently waiting for you to taste it.

And now is your chance.

Embrace your inner cheesemonger and join us for our new tasting series where our experts will introduce you to some of their favorite top-quality products. From the smooth and creamy to the pungent and earthy, explore all the notes and flavors our cheese departments have to offer. 

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. Not only are guests invited to sample Sunset’s wide range of high-quality cheeses, our experts will also share insights on cheese styles, aging lengths, pairing ideas, and more.

This series is completely free and open to all. Just stop in to taste, enjoy, and learn at a location that works best for you: 


Libertyville: Saturday, May 4

Long Grove: Saturday, May 11 

Lake Forest: Saturday, May 18 

Northbrook: Saturday: May 25

Highland Park: Saturday, June 1 

All tastings are 11 a.m. – 3 .p.m. See you there!

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NOV
01

Know Your Food: The Story of Our Parmigiano Reggiano

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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. 

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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

 

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