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Parmigiano Reggiano Cheese on Pasta

19th August, 2010 - Posted by health news - No Comments

I don’t know with you, but the way I remember my first parmesan cheese encounter is still very clear. It came pre-grated on a Thursday afternoon in a green cardboard cylinder. It stayed in the fridge for a long time until the day mom decided to make spaghetti and opened it. It’s okay, admit it. You first parmesan cheese encounter was something like that, too. But several years has passed since then. Gourmet shops are no longer just for big cities and Italian restaurants are already serving regional dishes on top of the classics. And since we are used to tasting a lot of things and making choices, perhaps it is time that we get to know Parmigiano Reggiano a little more; the cheese that is years away from being the parmesan that we know.

Made from unpasteurized cow’s milk, the Parmigiano Reggiano is partly skimmed and is medium-fat. Traditionally, it is made made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. This type of cheese is naturally prepared and no chemical preservatives or artificial additives were used in its production. The Parmigiano Reggiano, like fine wine, is a living product, capable of maturing and evolving in flavor.

The Parmigiano Reggiano cheese is a time-tested cheese, although complex, it is still perfect served on its own. All you have to do is break off a small chunk, and that’s it. But since everyone just loves the Parmigiano Reggiano, you can also pair it with a never ending list of other flavors that will highlight its subtle bite and sweetness.

An essential part of any Italian athlete’s post-workout diet, the Parmigiano Reggiano cheese is also a great source of protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But the main attraction of this cheese is its traditional opening, called “cracking.

In case you have never seen a Parmigiano Reggiano cut open and wonders how these cutters were able to cut into such ragged and craggy wedges, well you will be surprised if I tell you that those wedges are there on purpose. Some people consider breaking into the 1-year old Parmigiano Reggiano wheel as “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano needs to use a particular set of tools five different types of knives to ensure that the internal crystalline structure and crumbly texture is preserved and intact.

The Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and judgment the maker decides every phase of production with his hands. That makes the Parmigiano Reggiano more than just an ingredient for good pasta, but a product of an intimate process. So don’t stop grating. Get the Parmigiano Reggiano cheese today!