Parmigiano Reggiano – Reggiano-Parmesan Cheese
written by David Anderson limited rights reserved ViewItaly.blogspot.com
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Saturdays are fun, a break from the get up at 5 and take the bus to Milan to return home at 10:30 at night. At the break of dawn, after a hot cup of coffee and zabaglione, it’s off to the garden just outside of town. The “garden” is about 3 acres and has been in my wife’s family for about four hundred years. At one time it was much larger but inheritances had split the once formidable farm into numerous family gardens. Along the edge are Cherry, Pear, Fig, and Plum trees while in the center grows corn, carrots, potatoes, various salads, cauliflower, sprouts, greens, squash and pumpkins.
“David, let’s take a break, I want you to try something,” Giuseppe calls out.
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“I want you to try something before we have lunch,” he states as he breaks off several pieces of Parmigiano with a large knife. He hands me a pear and some cheese, pours a glass of Barbera and then holds the pear in both hands and with his thumbs splits the pear cleanly, vertically, right down the middle.
He then proceeds to bend the pear from the skin side and takes a bite from the exposed pulp and pops a piece of Parmigiano in his mouth.
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The taste of Parmigiano reflects the antique origins of this delicacy, distinct flavors with personality, a hint of acidity yet an encompassing smoothness, powerful but not overbearing, this cheese can double as a meal or as a compliment to other savory foods that have character. Mix and match with mature fruits, honey, tomato sauces, or simply with a hearty wine, Parmigiano is an important ingredient in any cooks arsenal.
Some things Parmigiano is not:
- produced outside of a very small region including Parma, Modena, Bologna and Reggio Emilia
- found in a green can produced by Kraft or other similar brands
- used on meek tasting dishes (unless you want them to taste like Parmigiano)
- produced by modern industrial method with additives or preservatives
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The current method of production was instituted in the 1200s and has been perfected but maintained over the last 8 centuries. Protected by different legislative articles over the years, Parmigiano is only produced in the “Reggiano” area using only milk from cows in the same area. It takes 16 liters of milk to make 1 kilo of Parmigiano. The “Consorzio del Formaggio Parmigiano-Reggiano” guarantees that the processes, the primary ingredients and the final product are the same.
The producers have recently organized a school with the purpose of creating master cheese makers specialized in the production of Parmigiano. It is possible to visit the cheese production facilities, the aging cellars, and the museum when in Parma. The train from Bologna to Milan passes through Parma, make a stop, visit the cellars, it is destination worth visiting.
Tags: Cheese Parma Parmigiano Food and Wine Emilia Romagna Italy
Labels: Emilia Romagna, Gourmet Foods, Italian Cheese, Parma, Parmigiano
6 Comments:
I recently tried aged Parmigiano Reggiano, and it was divine!
10:15 PM
You should try a delicious salad I sometimes make with pears, parmesan shavings, rocket and balsamic vinegar. I never imagined parmesan and pears would go so well together until I tried it.
5:30 AM
mescalun salad mix, shaved Parmigiano Reggiano, toasted sliced almonds, balsamic vinegar or lemon juice a little salt and freshly ground black pepper and olive oil
7:18 PM
Chickybabe - Fresh is also great. The flavors are accentuated.
ACT - please publish the recipe
Sally - Sounds really good. I have made this before but without the toasted almonds. It should be an interesting combination.
8:28 PM
It's very simple - you just cut the pears into slices, parmesan shavings on top, some rocket and drizzle with balsamic vinegar and a tiny bit of olive oil to keep it moist.
12:40 AM
Thanks. I will try this soon!
11:43 AM
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