Parmigiano Reggiano 


On October 19th 2016 I had the pleasure of attending a Parmigiano Reggiano cookery class at Food at 52. It was a evening of cooking, networking and tasting amazing food made with Parmigiano Reggiano starting with canapés served with Prosecco of course.

Myself and like minded foodies then participated in cooking a luxurious apple,almond and parmigiana reggiano cake served with vanilla cream. Yes a apple cake with cheese sounds so wrong but believe you me tastes so right.

We also made gnocchi in which we added Parmigiano Reggiano to compliment the gnocchi we made a walnut and rocket pesto of course also using the Parmigiano cheese.

Each dish celebrated the delicate delightful flavours of this fabulous cheese.

Parmigiano Reggiano a cheese that is steeped in history.

Parmigiano Reggiano cheese  has been produced since 1200. First made over 700 years ago in the Benedictine monasteries in the area between the Po River and the Apennine mountains.

The secret to this cheese is the human touch, it is still handmade by artisan dairies. This is what makes this the King of cheeses and gives it its distinctive delicate unique flavours.

Parmigiano Reggiano was one of the first products to be awarded PDO status (protected designation of origin)

Each cheese wheel is given a individual stamp.The trademark print may only be placed upon a cheese that is and processed in the place of original origin.Produced according to strict rules, which require precise production methods controlled feeding of cows and qualitative selection and marketing.

Each cheese wheel is stamped with a unique trade mark of origin, traceability is guaranteed by a mark that is applied to the top  surface of the cheese which is a unique alphanumeric code

Milk and cheese production takes place in the provinces of Parma, Reggio. Emilia, Modena, (also the home of great balsamic vinegar) Bologna to the west of the Reno River and Mantua to the east of Po River.

The cows are feed according to strict regulations they eat grass grown only in the place of origin.They are milked twice a day then the milk is taken to the cheese house within two hours of milking, the milk has to be fresh and without additives or treatment of any kind. The magic then of a skilled cheese maker  transforms milk into Parmigiano Reggiano.  It is generations of experience handed down through centuries that creates this magical cheese.

18 month old aged Parmigiano Reggiano is crumbly yet soft cheese with mild flavours it has a sweet yet acidic flavour. Great with dry white wines and fresh fruits.

24 month aged Parmigiano Reggiano has a crumblier texture a fuller flavour pairing well red wine, pears, citrus fruits and nuts.

36 month old Parmigiano Reggiano is a much drier crumblier stronger flavoured cheese.

(2011 Consorzio del Formaggio Parmigiano Reggiano)

Such a versatile cheese can be used in a variety of dishes from sweet to savoury.

For example:

Parmigiano Reggiano and sage gnocchi with walnut and parmigiana reggiano pesto.

Apple and almond cake with Parmigiano Reggiano,pine nut streusel and vanilla cream.
These recipes and more can be found on my blog. Early next week

Lots of foodie luv Dan xxx


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