Cooking with Parmigiano Reggiano

Christmas,Cooking How-To,Dinner,Holidays,How-To,Recipes
April 1, 2006

Cooking with Italy's most famous cheese brings a blast of savory flavor.

Mark Boughton Photography

Opera, shoes, cars — the Italian style is unsurpassable. But Italy’s biggest claim to fame may be the venerable Parmigiano Reggiano cheese. Although stateside, “Parmesan” is relegated to everything from potato chips to fast food, in Italy, it is a highly prized food that is a vital part of the culture and the Italian livelihood.

Parmesan cheese, as it’s called when produced domestically, was born from Parmigiano Reggiano. Like Champagne (which must be produced in the Champagne region of France to be called such), cheese labeled Parmigiano Reggiano must be made in the Italian provinces of Parma, Reggio, Emilia, Modena, Mantua and parts of Bologna under very specific rules—only from morning and evening milk from cows fed special grasses.

Once you have tasted true Parmigiano Reggiano, you’ll be hooked. To know if you have the real thing, look for the pin dot label on the rind that says Parmigiano Reggiano.

For more on how Parmigiano Reggiano is made, see:

Italian Artisan Cheese


Rosa di Parma

Rosa di Parma (Filled Beef Tenderloin)

Having company? Try this indulgent stuffed beef tenderloin for special occasions.

Four Cheese Macaroni and Cheese

Four-Cheese Macaroni and Cheese

America's favorite pasta dish with four cheeses.


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