By no mistake is Parmigiano Reggiano known as the “king of cheese.”
This cheese is aged for a very long time, from minimum 12 months, up to 36 or even 48 months. Aging the cheese allows it to last for a long period of time and also gives it its special flavor and nutritional content. The incomparable flavor of Parmigiano Reggiano comes from way in which it is made. The production method has been passed down for centuries and begins with the way farmers care for their animals and the use of good, pure milk. The result is, still today, a great, healthy cheese that can be eaten by children, the elderly, people who are lactose intolerant and – obviously – food lovers around the world.
How to serve it
Great eaten alone, or served with
- a couple drops of Traditional Balsamic Vinegar from Modena
- pear compote with balsamic vinegar of Modena
- pears and dried fruit
- carpaccio (of beef, tuna or veal)
- fresh vegetables (grated fennel, salad greens, tomatoes, etc.)
- a glass of Lambrusco wine
How to store it
When Parmigiano Reggiano is vacuum-sealed it can be stored for long periods of time in a 32-40°F refrigerator.
If you purchase a slice of Parmigiano Reggiano or if you open the vacuum-sealed package, the cheese should be stored in the refrigerator in special glass or plastic containers. The cheese can also be wrapped in plastic wrap or placed in a sealable plastic bag and put in a cheese drawer or a fitting compartment of the fridge. Also, be sure that the humidity level of the fridge remains constant, so that the cheese doesn’t dry out.
The cheese is best consumed at room temperature.
Do not store cheese in the freezer.
To keep the structure and granular consistency of Parmigiano Reggiano, the cheese should be cut with a special almond-shaped knife (with a short, pointed blade). This knife allows you to cut off chunks of slivers of cheese for tasting, as well as break off larger pieces if you so please. To cut a larger piece, you must make an incision along the rind to determine the size of the slice and then insert the blade of the knife completely into the rind of the cheese, moving your way down the incision you previously made inch by inch. Once you are done, you should be able to remove the portion you wanted without having damaged the rest of the wheel of cheese.