Parmesan cheese has a rich history going all the way back to the Middle Ages. More on that later. The first record of Parmigiano-Reggiano is from Legend has it, that around years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing. During the s and s, these monks had a monopoly on parmesan cheese and would export it to different regions of Italy.
It turns out that Parmigiano-Reggiano contains more umami elements than almost any other cheese or any food. So when a recipe calls for it and you use something less you are shooting the recipe in the foot. If you just slaved over an elaborate Italian recipe and spent a lot of money on great shrimp or handmade pasta or beautiful veal and yet it somehow underwhelmed you, ask yourself, did you skimp on the cheese?
While you can buy pre-grated real Parmigiano-Reggiano at some gourmet stores, if you decided to save labor and buy grated, there is an even bigger chance you got the imitation stuff. The irony is that as gourmet foods go, Parmigiano-Reggiano is not especially expensive, and a little goes along way. Next time you cook, buy a slice of the real thing and grate it yourself - you and your guests will be happy you bothered, especially once they taste your food. It is important to look for these marks, because otherwise it can be very hard for American consumers to know what they are buying.
Like Parmigiano-Reggiano, Champagne, Burgundy, or Prosciutto di Parma this means that it can only be legally made in a certain place under specific rules with specific labeling requirements. Also considered a hard grating cheese, though less expensive, it competes with Parmigiano-Reggiano though mainly on a price basis. In the rest of the world they are known as two very different cheeses of different quality and price: but here, Amazon. At the retail website igourmet.
Interestingly, they suggest a novel new description for real Parmigiano-Reggiano - after centuries of establishing its name and reputation. As a travel and food writer, I hear people all the time who are amazed at how good the simplest foods in Italy are - and they are right.
After all, they can buy many of the same pasta brands used in restaurants in Italy believe it or not, it is not all handmade! Ever wonder why? Follow Me on Twitter Here. My most recent visit this year was part of a longer trip to Italy, and my 3-day stay in the Parma area was hosted by the Consorzio del Formaggio Parmigiano - Reggiano. Its origins in the Middle Ages. The Renaissance. Parma, Modena and Reggio in the 17th century. Modern History. The Protected Designation of Origin.
Try this roasted chicken recipe and swap gravy for a buttery lemon, herb and Parmigiano Reggiano sauce. Shavings of the hard cheese over salads, pasta and baked as crisps are among the most simple ways of using Parmesan and letting the ingredient shine. And when you need something more comforting, rigatoni with amatriciana sauce a tomato-based sauce traditionally made with guanciale is great finished with a generous grating of cheese. Or try this hearty leek, fennel and Parmesan bake.
Do you want to comment on this article? You need to be signed in for this feature. What is Parmesan? Authentic Parmigiano Reggiano Vegetarian? Cheese-making process Buying Storing Cooking with Parmesan.
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