Parmigiano Reggiano

By many this cheese is considered the number one cheese in the world. It dates back to the 12 century, in the Provinces of Parma  and Reggio Emilio primarily. This Cheese has withstood over 800 years of tradition and the recipe has not changed. I would easily have to say that if ever there was a perfect recipe, the Italians have one in the production of this cheese.  There is a reason why this cheese is expensive, due to the fact that there are around 600 producers of this cheese for the entire world. It is a cheese that can only be produced in a specific area in Italy know as the 'zona tipica' and is protected by two consortiums, the DOP and the Conzorzio del Parmigiano-Reggiano. When you purchase Parmigiano, look for the name on the rind, and make sure there are no xxx stamped into the rind as this suggest a flawed product that some times the Italians will sell  this to other countries and keep the perfect wheels for themselves. 

One of the easiest uses for Parm. Is simply eat it by its self. When you want to cook with it always add it last. You will find that when gently warmed it creates a sauce as it melts into what ever you add it to. I love to finish risotto or top pasta with it, as these are some of the most common ways to use Parmigiano, and there is no substitute. Trust me when I say "you get what you pay for". If you buy Parmigiano and it is not a "Product if Italy" and does not have a D.O.P. tag, then you are not buying the right product and save your money, because it will not be worth it. I have tried Wisconsin cheeses, California, even some similar cheeses made in Italy, and none compare to the King of Cheeses.

Storage of this cheese is pretty simple, just keep it dry and wrapped tightly, it could last over a year, but I will be bold to say once you have some in your refrigerator it will not last long, as you will find yourself tasting it every time you open your fridge. Some thing else to note, you can save the rind and simmer it in some cream for about20 min. then cool in your refrigerator and once infused over night, strain and make crème anglaise then turn it into Parmigiano Reggiano gelato, and you could drizzle a little Dark cherry balsamic from Modena over the top, and have a unique experience with what most Americans would never use, and usually always throw out.

I will post some more pics throughout the year regarding this incredible product, and I hope this post answers some questions that you may have had .