More than a pasta topping: 5 ways to enjoy Parmigiano Reggiano
Parmigiano Reggiano lives in my fridge all year round. It is, firmly, one of my five essential cooking ingredients; one of my secret weapons as a cooking teacher and lover of Italian food, I like to pull it out when I want to make an umami punch.
Many of you might know it as Parmesan, and buy it as that pre-shredded cheese you sprinkle on your pasta. Parmigiano Reggiano has been around for around 1,000 years and to preserve its authenticity and avoid imitations, the EU has granted it Protected Designation of Origin status. It can only be produced in five provinces; Parma, Reggio Emilia, Modena and parts of Mantua and Bologna. Producers must adhere to strict traditional production methods. So the next time you go shopping, check the packaging carefully: if it's labeled Parmigiano Reggiano, you're buying the real thing.
Parmigiano Reggiano is available at buying grated, shavings and wedges. I strongly suggest buying it sliced: the cheese is still matured for at least 12 months - as part of large wheels that weigh around 40kg - and has a deeper, more intense savory flavor than the pre-grated packets.
It is this aging process that creates its unique texture: the crystals that form in the cheese give it a firm, almost crunchy quality. Parmigiano Reggiano is also naturally lactose-free, which is rare among other cheeses. So when people tell me they've never taken a bite out of a piece of parmesan, my heart skips a beat for them. They don't know what they're missing.
The other advantage of buying it in bulk? It will open up your world, allowing you to enjoy cheese in dozens of ways beyond the obvious. Here are five of my favorites.
Pair it with a flavor enhancerSlice it generously into rustic chunks with an almond-shaped knife and enjoy it in its freshest form. purer. And to accentuate its umami depth, there's nothing like the sweetness of balsamic vinegar. The sweet acidity of the vinegar brings liveliness to the flavor of the cheese. Enjoy it with a glass of prosecco, of course.
Parmigiano Reggiano lives in my fridge all year round. It is, firmly, one of my five essential cooking ingredients; one of my secret weapons as a cooking teacher and lover of Italian food, I like to pull it out when I want to make an umami punch.
Many of you might know it as Parmesan, and buy it as that pre-shredded cheese you sprinkle on your pasta. Parmigiano Reggiano has been around for around 1,000 years and to preserve its authenticity and avoid imitations, the EU has granted it Protected Designation of Origin status. It can only be produced in five provinces; Parma, Reggio Emilia, Modena and parts of Mantua and Bologna. Producers must adhere to strict traditional production methods. So the next time you go shopping, check the packaging carefully: if it's labeled Parmigiano Reggiano, you're buying the real thing.
Parmigiano Reggiano is available at buying grated, shavings and wedges. I strongly suggest buying it sliced: the cheese is still matured for at least 12 months - as part of large wheels that weigh around 40kg - and has a deeper, more intense savory flavor than the pre-grated packets.
It is this aging process that creates its unique texture: the crystals that form in the cheese give it a firm, almost crunchy quality. Parmigiano Reggiano is also naturally lactose-free, which is rare among other cheeses. So when people tell me they've never taken a bite out of a piece of parmesan, my heart skips a beat for them. They don't know what they're missing.
The other advantage of buying it in bulk? It will open up your world, allowing you to enjoy cheese in dozens of ways beyond the obvious. Here are five of my favorites.
Pair it with a flavor enhancerSlice it generously into rustic chunks with an almond-shaped knife and enjoy it in its freshest form. purer. And to accentuate its umami depth, there's nothing like the sweetness of balsamic vinegar. The sweet acidity of the vinegar brings liveliness to the flavor of the cheese. Enjoy it with a glass of prosecco, of course.
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