The true parm…

Clearly I don’t make Parmigiano Reggiano Cheese, but I do take the time to source the real product in specialty stores. The unfortunate truth about 90% of the cheese marketed as Parmesan cheese are either not from Italy, not properly made to conform to the laws of the DOP under which all proper Parmigiano cheese is regulated by, or so young as to be classified as immature. For a reasonably complete description of the characteristics of what makes up the proper Parmesan please see (http://en.wikipedia.org/wiki/Parmigiano-Reggiano).

The best guideline for assessing quality of an aged cheese like Parmigiano is if the flavor is strong yet not too salty, crumbly but not wet with a bit of a crunch which comes from crystals of lactic acid forming during the natural aging process. If the cheese is produced domestically, just pass it by. If it is marketed as “grana” let it pass. If you are willing to take the time to prepare your food, set the table, have proper dinner, and do the clean up afterwards; it is worth spending extra cash to get the good stuff. Also, most cheese mongers have no problem letting you try a taste at the counter, this is a great way of establishing a rapport and trying a variety of styles of cheese. This is a valuable way of asessing the quality of the cheeses and getting to learn about others which may interest you as well but remember it is not a buffet, stick to a couple of tastes per visit and make sure to thank them for their help in your selection.

I tend to use this in every way I can think of: I shave it over salad with a vegetable peeler, I Microplane it into virtually anything which needs a bit of a punch flavor-wise and even grind it up in a food processor to add to sauces, soups, pasta fillings and virtually anything else I can put my hands on. I even save the crusts and make a rich creamy broth with them. For a special taste treat, try it with plain oatmeal. It sounds insane, I know, but it is so delicious it will make you want to stay in bed all day and have seconds. A truly great Parmigiano Reggiano cheese is a star attraction in its own right, for a truly decadent cheese course just slice some directly from the wheel and plate it with some fig marmelade and acacia honey and give thanks to be able to enjoy one of the most perfect flavors in all creation…