Next to pasta, Parmigiano-Reggiano is probably the food most identified with Italian cooking. Check the rind of the cheese you're buying: True Parmigiano-Reggiano will have a stamp by the Italian Consortium that regulates its production. The real stuff comes from the region of Italy between Parma and Reggio Emilia provinces where the producers make it according to standards set out in Italian law, and must adhere to rigorous quality standards to make the grade. Parmigiano-Reggiano is a beautiful thing. It's a cow's milk that is aged naturally in giant wheels for 18 to 36 months. The result is a rich and slightly salty tasting hard cheese with a delicate aroma and a grainy texture. It is either eaten as a table cheese or grated over pasta dishes. |
