parmigiano reggiano
Rich in protein and calcium, with high sodium content reflective of traditional salting methods. Contains significant quantities of umami-producing glutamates and nucleotides, contributing to its flavor intensity and culinary value.
About
Parmigiano Reggiano is a hard, granular cheese produced in the Emilia-Romagna region of Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Ravenna. Protected by Denominazione di Origine Controllata (PDO) designation since 1996, it is made from cow's milk using a production method documented since the 13th century. The cheese is aged for a minimum of 12 months (typically 24-36 months for superior quality), during which it develops its characteristic crystalline texture, golden-yellow color, and complex savory flavor profile with subtle nutty and umami notes. The production process involves heating milk with natural starter cultures and rennet, followed by extended pressing and brining before the long aging period in temperature-controlled caves.
Culinary Uses
Parmigiano Reggiano serves as both a finishing cheese and a primary ingredient across Italian and international cuisines. It is grated over pasta dishes (particularly risotto, Bolognese sauce, and cream-based preparations), added to soups, and incorporated into baked gratins and polenta. Beyond Italian cuisine, it appears in numerous preparations from Côte d'Azur pan bagnat to contemporary global cooking. The cheese's dry crystalline structure makes it ideal for shattering into shards as a textural garnish, while its high umami content and salt make it valuable for building depth of flavor. Small pieces, aged varieties, and the addition of balsamic vinegar create an elegant appetizer or dessert course preparation.