The Breakdown on Parmigiano-Reggiano

Parmigiano-Reggiano is the original Parmesan, born in Emilia-Romagna, a province of Northern Italy. The cheese itself is said to date back to before the Middle Ages, where it was praised, written about and enjoyed by many public figures. These days many versions of Parmesan exist, but by European law, only those made in the traditional way within Parma, Reggio Emilia, Modena, Bologna and Mantova can be called Parmigiano Reggiano. Conditions in these regions are ideal—with a combination of lush countryside and a cool climate—to produce Italy’s most famed cheese.

Parmigiano-Reggiano is made from raw cow’s milk. The whole milk from the morning is mixed with the naturally skimmed milk of the evening, resulting in a part skim mixture. These cows are fed a special diet of hay from the area of origin, as not to contaminate the maturation process of cheese with foreign bacteria. Similar strict standards are held to the whole process Parmigiano-Reggiano undergoes—from the degree of curd dehydration to the moisture content of the final product. As far as aging goes, Parmigiano-Reggiano is aged from one to two years, though tested between that time by the master grader who uses only a hammer and his ear. He can identify cracks or other unfavorable malformations.

These regulations of production have made Parmigiano-Reggiano the great cheese that it is today—consistent for over 70 years! And did you know, the process is an all-natural one with no additives or preservatives. To be sure you’re getting the right product, each rind is stamped with the plant’s number, as well as the month and year of production. Very legit!

Parmigiano-Reggiano owns a nutty, salty flavor with a slightly grainy texture; the crystallization of Parmigiano-Reggiano gives it an extra crunch, too. Though many people believe that these crystals are salt or calcium, they are, in fact, an amino acid called tyrosine; this amino acid is released when the proteins breaks down by enzymes. What does this mean to you? The crystals are an indication of a superior degree of maturation, or aging.

Parmigiano-Reggiano can be grated, shaved, melted or enjoyed in chunks alongside other antipasti, such as: savory Italian meats, nearly any variety of olives, balsamic vinegar (like our new Modenacrem Balsamic Glaze!) or seasonal fruits and vegetables. As for wines, Parmigiano-Reggiano pairs up with light-bodied and medium-bodied red wines such as Lambrusco and Chianti.

At the Market

Due to aging, Parmigiano-Reggiano is a hard cheese, and while it’s often sold in its grated form, it can also be bought by the piece. Though pre-grated is the easiest, buying Parmigiano-Reggiano by the chunk and grating or shaving when needed is best for the freshest flavor and texture. If you’re going to imbibe in one of the best cheeses out there, you should enjoy it at its full potential! Besides, buying it by the piece ensures you a nice rind, which can be used in soups and pasta sauces, then eaten for a chewy, flavorful bite.

In the Kitchen

Even the tiniest bit of Parmigiano-Reggiano adds robust flavor to any recipe, but is enjoyed in its most simplest form. In its easiest, though most dramatic, performance, this tasty Italian cheese can be eaten as-is alongside the pairings mentioned above, or grated atop hearty plates of pasta, cold-weather soups, melted over garlic-buttered toast and shaved in fresh garden salads. But Parmigiano-Reggiano also shines in some of your favorite recipes. It can be used to delicately bread meats and seafood, stand out as the boldest cheese star in baked casseroles or add a tangy bite to homemade biscuits alongside Italian herbs. Bottom line: Parmigiano-Reggiano gives a little something to every application, pairing nicely with most all flavors—from sweet to savory. Check out those Prosciutto & Parmigiano Stuffed Mushrooms!

Store Your Parm

Because of Parmigiano-Reggiano’s low moisture content, it can be kept in your refrigerator for a long time. Be sure to keep it wrapped in parchment paper as tightly as you can. Avoid plastic wrap—it can develop moisture this way. Exposure to air causes Parmigiano to dry out and lose its flavor, too, so it wouldn’t hurt to also store it in a zip bag. Try keeping it in your crisper drawer for freshness, but never freeze!