'Every house in Italy has this cheese': TV chef Gennaro Contaldo on the six unwritten rules of Parmigiano Reggiano
Parmigiano Reggiano is the flavor and joy of Italy. Its culture, tradition and history is a celebration of all the families who get up at one in the morning to do it - I've seen the hard work with my own eyes. To eat it is to have a piece of history in your mouth. Everything I cook tastes better with Parmigiano Reggiano. It's like the little cherries on a cake.
Parmigiano Reggiano has been produced for almost 1000 years and was first made by monks. At that time, they probably had a cow, and the recipe was simple. But that hasn't changed at all: it's still milk, salt and rennet. It's a tradition and a skill passed down from generation to generation.
Kings, queens, prime ministers, ambassadors – they all love it. Every household in Italy probably has cheese. There are mistakes you can make when using Parmigiano Reggiano, but it might not be fair to call them mistakes; after all, everyone has to learn. In truth, you can use it however you want, as long as you enjoy it. But here are some do's and don'ts to help you along the way…
Make sure your Parmigiano Reggiano is the real dealThere are plenty of imitations on shelves, often referred to as something like "Italian hard cheese", but Parmigiano Reggiano can only be made in its specific area of origin: the north-central Italian regions of Parma, Reggio-Emilia, Modena and parts of Bologna and Mantua; and it's the only cheese that can be called parmesan. So, when buying the cheese, look carefully at the packaging for the PDO (Protected Designation of Origin) approval label and the dotted rind on the cheese. This ensures that you are buying the genuine product, as every stage of production, from feeding the cows, to cooking and packaging, is quality checked - including tapping the wheel with a hammer to listen for inconsistencies inside the cheese.
Take into account the age of your cheese Twelve months is the minimum period for maturing cheese. For me, 24 months is better. At 22-24 months it is crumbly and grainy, perfect for adding flavor to traditional Italian dishes. The longer the cheese ages, the richer and more complex its flavor.
Parmigiano Reggiano is the flavor and joy of Italy. Its culture, tradition and history is a celebration of all the families who get up at one in the morning to do it - I've seen the hard work with my own eyes. To eat it is to have a piece of history in your mouth. Everything I cook tastes better with Parmigiano Reggiano. It's like the little cherries on a cake.
Parmigiano Reggiano has been produced for almost 1000 years and was first made by monks. At that time, they probably had a cow, and the recipe was simple. But that hasn't changed at all: it's still milk, salt and rennet. It's a tradition and a skill passed down from generation to generation.
Kings, queens, prime ministers, ambassadors – they all love it. Every household in Italy probably has cheese. There are mistakes you can make when using Parmigiano Reggiano, but it might not be fair to call them mistakes; after all, everyone has to learn. In truth, you can use it however you want, as long as you enjoy it. But here are some do's and don'ts to help you along the way…
Make sure your Parmigiano Reggiano is the real dealThere are plenty of imitations on shelves, often referred to as something like "Italian hard cheese", but Parmigiano Reggiano can only be made in its specific area of origin: the north-central Italian regions of Parma, Reggio-Emilia, Modena and parts of Bologna and Mantua; and it's the only cheese that can be called parmesan. So, when buying the cheese, look carefully at the packaging for the PDO (Protected Designation of Origin) approval label and the dotted rind on the cheese. This ensures that you are buying the genuine product, as every stage of production, from feeding the cows, to cooking and packaging, is quality checked - including tapping the wheel with a hammer to listen for inconsistencies inside the cheese.
Take into account the age of your cheese Twelve months is the minimum period for maturing cheese. For me, 24 months is better. At 22-24 months it is crumbly and grainy, perfect for adding flavor to traditional Italian dishes. The longer the cheese ages, the richer and more complex its flavor.
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