6 Authentic Ways to Enjoy Parmigiano Reggiano Like an Italian
During a fall visit to Parma, Italy, hosted by the Parmigiano Reggiano Consortium, I discovered an entirely new side to this famous cheese. And no, Parmigiano Reggiano isn’t just another version of parmesan—it's a protected cheese, certified to carry its distinguished name. We had the opportunity to see the entire process, from milk to wheel, including a visit to the “cheese cathedral,” where towering shelves hold Parmigiano wheels aging to perfection. We also sampled the cheese in various forms, many of which were unlike anything I've encountered in the U.S. Since returning, I’ve enjoyed sharing these experiences with anyone willing to listen, and now I’m passing them along to you. So if you’re ready to embrace the true Italian way, here are the best methods to enjoy your Parmigiano:
1. Break It Into Chunks
Under no circumstances should you cut Parmigiano Reggiano—true Italians always break it into chunks by driving a knife into the wedge and using it like a lever to pull off a piece. As Ilaria Bertinelli, the official guide from the Parmigiano Reggiano Consortium, explained, this method allows you to appreciate the cheese’s grainy texture, which is key to the experience of tasting it. Cutting the cheese would destroy the signature crystalized bits that give Parmigiano Reggiano its unique character.
2. Serve the Aged Versions as a Dessert
Parmigiano Reggiano must age for a minimum of one year, during which the natural bacteria in the milk work to transform its flavor and composition. The longer it matures, the richer and more complex the flavor becomes. Some Parmigiano Reggiano wheels age for up to 36 months or more, and true Italians serve their oldest varieties as a dessert. These are paired with dessert wines, fresh fruits like figs, and nuts such as walnuts. The sweetness of the accompaniments perfectly balances the saltiness and tang of the cheese, creating a harmonious cheese board experience.
3. Combine Different Ages of Cheese in One Dish
The aging process doesn’t only impact the flavor of Parmigiano Reggiano—it also changes its texture. The longer it sits in the ‘cheese cathedral,’ the drier and crumblier it becomes. For certain dishes, such as the renowned Christmas Anolini (a stuffed pasta from Parma), combining different ages of Parmigiano Reggiano enhances both flavor and texture. Bertinelli suggests pairing 24-month-aged Parm with 36-month-aged Parm to achieve the perfect balance of richness and creaminess in the filling.
4. Dip Cheese Chunks in Chocolate
If you want to embrace the latest Italian trend, here’s one to try: taking chunks of Parmigiano Reggiano and dipping them in melted chocolate, much like a chocolate-covered strawberry. This sweet and salty combo is the latest indulgence to satisfy both cravings at once.
5. Give It to Your Baby
It may sound a bit unusual, but in Italy, even babies get to enjoy Parmigiano Reggiano. Thanks to the aging process, this cheese is naturally free from common allergens. The bacteria involved in aging consume the sugars (lactose) and break down proteins (casein), making it easier to digest. So, when Italian infants start transitioning to solid foods, parents often mix a little Parm into their baby’s cereal. Try mixing it into your baby’s cereal.
6. Take It to Space!
OK, maybe this one seems a bit out there, but Parmigiano Reggiano is the only solid food taken on space missions. Due to its digestibility and high calcium content, it's considered a food supplement for astronauts. According to Bertinelli, Parmigiano is also a morale booster for astronauts, as it’s far more enjoyable to eat than the tablets they’re often forced to consume during long missions. It’s easy to store in small portions, doesn’t require special storage, and lasts for a long time.
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