Parmigiano Reggiano is the most popular and most commonly used cheese not only in Italy, but also in many other places around the world. It is a hard cheese made from the milk of cows raised in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, in the valleys, hills and mountains between the Po and Reno rivers.
The milk sent for processing is under constant supervision to control the quality and ensure the special characteristics that make Parmigiano Reggiano a completely natural product, completely without additives or preservatives. Parmigiano Reggiano is a DOP (protected designation of origin) protected cheese. The DOP designation is a guarantee that the cheese is made by trained artisans who use only local ingredients and traditional age-old methods in making this cheese. As the cheese matures, it takes on its typical granular, crumbly texture.
It is an easy-to-digest food, high in calories and lactose-free Parmesan cheese. Its concentration of proteins, vitamins, calcium and minerals makes it suitable for consumption by all ages.
After maturing for 22 months, Parmigiano Reggiano develops a stronger aroma, which is close to that of fresh fruit. It is also suitable for flavoring dishes such as soups and risotto (as it can be grated into them).
Parmigiano Reggiano, which has matured for about 30 months, has an even more pronounced flavor and aroma and can be served on its own with fruit jam, honey or a few drops of traditional Modena balsamic vinegar.
It takes time to make Parmigiano Reggiano, because all its varieties must have matured for at least 12 months. It is a main ingredient in lasagna recipes. Parmigiano Reggiano is used in many sauces, minced meat for making meatballs and meat.
Always buy parmesan in chunks, which you can cut at home to fit your needs. Parmesan quickly loses its flavor when grated. Vacuum packed Parmigiano Reggiano cheese is preserved perfectly, until the date printed on the package when stored in the refrigerator. After opening, it should be wrapped in a cloth to prevent it from drying out and used within 15-20 days.
Use Parmesan for:
- roasted chicken;
- stuffed eggplant.
