Parmigiano Reggiano
But what makes Parmigiano Reggiano so special? And why do chefs and food enthusiasts continually flock to this effortless culinary masterpiece?
At its most basic form, Parmigiano Reggiano is a hard, granular cheese made with cow’s milk. It has been produced for hundreds of years using traditional methods, but has recently emerged as one of the world’s most sought after cheeses. Its distinct flavor is a result of the unique production methods; only the finest ingredients are used, and even the cows’ feed is carefully monitored and controlled. This attention to detail makes Parmigiano Reggiano a truly artisanal product.
In addition to its exquisite flavor, Parmigiano Reggiano is also a nutritional powerhouse. This cheese is rich in essential minerals, such as calcium and phosphorus, as well as essential vitamins, including B12 and B6. Its curative properties make it an excellent addition to any health-conscious diet, and the protein content aids in muscle recovery.
In short, Parmigiano Reggiano is a timeless classic with a flavor like no other. Its delicate balance of savory and sweet make it an ideal accompaniment to a variety of dishes, from pasta to salad or soup. Plus, its nutrient density ensures you get the most nutrition from dinner. Whether you’re a novice or a professional chef, you won’t regret having some Parmigiano Reggiano on hand for a night of delectable cuisine.
Parmigiano Reggiano recipes
Amazing Parmigiano Reggiano recipes sourced from the web.
The origin of Parmigiano Reggiano
Parmigiano Reggiano, commonly known as "the King of Cheeses," is one of the oldest dishes in Italian cuisine. It's a type of hard cheese made from raw cow's milk and its origins can be traced all the way back to the 13th century, making it a veritable gastronomic relic.
The origin story of this iconic dish is interesting and full of nuances. The original recipe was developed by a certain Pietro di Benedetto Gremonese, a humble Parma monk. His idea was a simple one - to blend the creaminess of cow’s milk with the spiciness of spices and herbs that were found growing in the nearby hills. He then added salt and used a complex process of aging the cheese in caves.
The resulting dish was the Parmigiano Reggiano that we know today, but it wasn’t always so popular. Initially, the cheese had to be marketed as a product for a much wider audience, as it was being made in small batches and near impossible to find outside of the Parma region. But luckily, this changed when a resourceful cheesemonger named Giulio Smiriglio started to export the Parmigiano Reggiano to other Italian regions, and the rest is history.
Today, Parmigiano Reggiano is revered as a gourmet delicacy, renowned for its distinct flavor, texture and quality. The cheese is still made with the same hands-on techniques that have been used for centuries, and it aged for upwards of two years before it’s ready to be enjoyed by cheese enthusiasts across the globe. It is a true taste of Italy and a reminder of the country’s deep culinary history.
Types of Parmigiano Reggiano
Ah, Parmigiano Reggiano – the king of cheeses! This iconic Italian cheese has been around for over 900 years, yet it is still revered by gourmands and gastronomes worldwide. With its golden straw colour, sharp pungent aroma, and crumbly texture, Parmigiano Reggiano is a truly unique and exceptional cheese that can be enjoyed in many different ways. But just what are the different types of Parmigiano Reggiano?
First and foremost, there are two main varieties of Parmigiano Reggiano: Grana Padano and Parmigiano Reggiano. Grana Padano is a softer variety of Parmigiano Reggiano and is aged for only six or nine months. It is slightly sweeter in taste and often used in cooking due to its creamy texture. Parmigiano Reggiano, on the other hand, is aged for 12-18 months and has an intense flavour and hard, granular texture. It is perfect for grating over salads, pasta dishes, and sauces.
In addition to these two varieties, Parmigiano Reggiano comes in numerous expressions of age and taste, such as Riserva, Gran Selezione, and Specialita. Riserva is a more mature variety of Parmigiano Reggiano and has bold and complex flavours. Gran Selezione is the crème de la crème of Parmigiano Reggiano and is aged for a minimum of 30 months. This cheese has an intense aroma, crunchy granular texture, and strong umami finish. Specialita is a special Parmigiano Reggiano expression made with select ingredients and aged 36 months or more. It has a deep golden crust, intense fruity and nutty flavours, and a granular texture.
No matter which variety you choose, you are guaranteed an unforgettable culinary experience with Parmigiano Reggiano! All you have to do is explore the different types and find out which one best fits your tastes. Bon Appétit!