"No other cheese can heighten the savory flavors of minestrone and onion soup and enhance risotto and pasta and as many sauces. And no other seasoning cheese can stand equally well by itself - an aged, crumbly wedge - and make a magical marriage with such Italian red wines as Gattinara, Spanna, Barolo, or Barbaresco."
Eunice Fried, King Parmesan
Parmigiano by the Chunk
Most people think of Parmigiano as something you sprinkle on pasta, but to me the absolute best way to eat Parmigiano Reggiano cheese is to do just that - eat it. You know, break off a little wedge, pop it in your mouth and eat it. If you're feeling contemplative, notice the feel of it between your fingers or hold it up to your nose and check out the aroma. Parmigiano Reggiano is made to be eaten, not just grated. When do you eat it? Well, Parmigiano is great anytime you eat cheese. If you put out a big chunk of it at a party it's sure to be a hit. Break off a little piece for a midday snack. If you're not in the mood for a rich, sweet dessert, a few little pieces of parmigiano with maybe a little fruit will hit the spot-it's a great finish to a great meal. Are you getting the message here? Parmigiano Reggiano is made to be eaten!
The Real Thing!
Real Parmigiano Reggiano is made to one of the most exacting set of standards in the world, and only in the five authorized provinces near Parma:
- Cows must be fed either freshly cut feed in summer or hay in winter.
- Only fresh (within 24 hours of milking) unpasteurized milk can be used.
- Careful inspection by the Consorzio Parmigiano Reggiano during the whole process.
- A minimum of 18 months aging.
All these standards and specifications guarantee that even at its worst parmigiano reggiano is a damned good cheese. At its best, Parmigiano Peggiano is the best!!
Parmigiano Reggiano at Zingerman's
Although the tight controls and specific standards insure that anything that bears the name "Parmigiano Reggiano" is damned good stuff, not every wheel of Parmigiano tastes the same. Like any handmade product, there is variation in Parmesan depending on the skill and preferences of the maker, the season, etc. At Zingerman's we seek out the best of the best of the Parmigiano Reggiano, and we buy it whole, 80 pound wheels. They're not the most convenient things to carry around the shop, but the flavor of cheese bought in whole wheels in noticeably superior to that already cut into quarter or half wheels. Lots of places buy the latter for quicker turnover and easier handling, but it really doesn't taste the same. We've been buying Parmigiano through a trusted importer for years now, and the wheels we bring into Zingerman's are among the best of the best. We look for Parmigiano Reggiano with extra aging.
Parmigiano in Your Kitchen
Now that I've hopefully convinced you to try eating Parmigiano Reggiano as it is, we can come back to what most people already do with Parmesan cheese-cook with it. Parmigiano Reggiano stands alone as a seasoning cheese. Nothing else can match its combination of powerful, sweet richness and its unique ability to blend with other flavors and not overpower them. Freshly grated Parmigiano Reggiano sprinkled into and onto pasta is the best. Same goes for risotto, polenta, and a dozen other great Italian dishes.