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Italy's most famous (and most copied) cheese, the true Parmigiano-Reggiano is made exclusively from cow's milk in the region near Parma, Italy. Because of its appealing nutty flavor, this cheese has been widely imitated by producers in the U.S., Argentina and elsewhere. The original is widely available in supermarkets as are the imitations, which pale in comparison. (Hint: only cheese made in Parma, Italy can be called Parmigiano-Regianno; cheeses labeled Parmesan or Parmigiano are made elsewhere.) A hard cheese aged for about two years, it is typically used for grating and cooking. Try using a vegetable peeler to shave delicate curls on top of pasta or salads -- it looks great and tastes wonderful.
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| Recipes to try: |
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Parmigiano and Herb Chicken Breast Tenders |
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Minestrone with Sauteed Croutons and Parmigiano-Reggiano |
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Roasted Garlic and Tomato Parmesan Tart |
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Silky Cauliflower Soup with Parmesan Crisps |
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Watercress Mousse |
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Back to the Cheese Guide>> |
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