Parmigiano Reggiano lives in my fridge all year round. It is, firmly, one of my top five essential cooking ingredients; one of my secret weapons as a cookery teacher and Italian food lover, I like to whip it out when I want to pack an umami punch.
Many of you may know it as Parmesan, and buy it as that pre-grated cheese that you sprinkle on top of your pasta. Parmigiano Reggiano has been around for about 1,000 years and to preserve its authenticity and avoid imitations, the EU has given it Protected Designation of Origin status. It can only be produced in five provinces; Parma, Reggio Emilia, Modena and parts of Mantua and Bologna. Producers must adhere to strict traditional methods of production. So next time you go grocery shopping, check out the packaging carefully: if it’s labelled Parmigiano Reggiano, you’re buying the real thing.
Parmigiano Reggiano is available to buy grated, as shavings and in wedges. I’d strongly suggest buying it in a wedge: the cheese is always aged for at least 12 months – as part of large wheels that weigh about 40kg – and has a deeper and more intense savoury flavour than the pre-grated packets.
It’s that ageing process that creates its unique texture: the crystals that form within the cheese give it a firm, almost crunchy quality. Parmigiano Reggiano is also naturally lactose-free, which is a rare thing among other cheeses. So when people tell me they’ve never taken a bite from a chunk of Parmesan, my heart skips a beat for them. They don’t know what they’re missing.
The other benefit of buying it in a block? It’ll open up your world, allowing you to enjoy the cheese in dozens of ways beyond the obvious. Here are five of my favourites.
Pair it with a flavour enhancer
Chip yours liberally into rustic chunks with an almond-shaped knife, and enjoy it in its purest form. And to accent its umami depth, there’s nothing quite like the sweet stickiness of balsamic vinegar. The treacly acidity of the vinegar brings vibrancy to the savouriness of the cheese. Enjoy it with a glass of prosecco, naturalmente.
Level up your cheeseboard
I can remember countless times in Italy, at the end of an enormous meal – when you think you couldn’t eat another thing – that a slab of Parmigiano Reggiano is brought out. All of a sudden, you have room for a few more bites. Although we often think of it as more of a seasoning here in the UK, it’s a fine addition to any cheeseboard (perhaps alongside creamy gorgonzola, and a soft, mild pecorino). Serve it the Italian way, with soft slices of ripe pear. What a wonderful way to end an evening. Being naturally lactose-free, adding Parmigiano Reggiano makes your cheeseboard all the more accessible, too.
World-beating breadcrumbs
We all know the satisfying texture of a crunchy crumb – and the addition of Parmesan adds an unforgettable savoury edge. Have a tray of vegetables? Top it with a sprinkling of grated Parmigiano Reggiano, freshly chopped parsley and breadcrumbs before roasting in the oven. It’s fabulous, too, with chicken breast: thinly slice your chicken into escalopes, dip each slice into seasoned runny beaten egg, press and coat both sides in the crumb, and shallow fry until you get a golden finish. One more: try it as a final flourish atop a cottage pie. You’ll thank me.
Garnish a salad
The beauty of Italian cuisine is that its simplicity allows you to appreciate how each ingredient complements one another. It’s why Italians do salads better than anybody else (this, by the way, is a point I would argue with anyone). So let me set the scene: on a bed of brisk, peppery rocket leaves, lay thinly sliced cured beef, and fine curls of Parmigiano Reggiano. The easiest way to achieve this is to use a vegetable peeler or cheese slicer to slice thin strips from the block. Top the whole thing generously with a bracingly sharp lemon and olive oil dressing.
Don’t throw away the rind
If you’ve ever tossed out the Parmesan rind when you’ve come to the end of the block, let today be the last day. They are absolutely loaded with flavour: you can toss them into soups, stews, and pasta sauces to give them a delicious intensity. I have a collection of rinds wrapped in clingfilm, inside my fridge door: with those and a tin of tomatoes, it means I’m never far from a satisfying dinner. Just remember to clean them before usage and remove them before serving. I can guarantee you’ll never look back.
For more information, please visit parmigianoreggiano.com
