Parmigiano-Reggiano or otherwise known as parmesan cheese is a hard granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy.
Did you know that only cheeses produced in theses areas are the only ones allowed to be labeled as Parmigiano-Reggiano… that’s right its an Italian law.
Parmigiano is the Italian adjective for Parma. Parmesan, the French word and now used in the English language, came about as being used for cheese imitating Parmigiano-Reggiano.
Parmigiano-Reggiano is made from raw cow’s milk. The process begins when a part-skim milk mixture that is combined with whey and allowed to heat. Curdling is then produced and placed in a round mold and pressed into a wheel. Once the cheese is stamped with the Parmigiano-Reggiano name it is then placed in salt water or brine for a month. This produces its salty flavor.
The cheese is then aged at least one year, but many versions are aged for longer periods of time. A chief feature of Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period, an average of 24 months.
Parmigiano-Reggiano’s flavor is one that cannot be forgotten, with the combination of saltiness, mild, and nutty flavor it is the perfect addition to soups, stews, and especially pastas.
Here are just a few recipes that use Parmigiano-Reggiano:
(Image by Williams-Sonoma)
Yum! I adore parmigiano-reggiano 🙂
I know me too, it just adds something to a dish that can’t be explained…. 🙂
[…] These little beauties are stuffed with sour cream, butter, and cheese, not just any cheese but Parmigiano-Reggiano. But wait there’s a secret ingredient that separates these from other twice-baked […]