copyright 2021 Art of Living, Prima Media Inc/Maria Liberati
Yesterday, I was contacted by the lifestyle editor of a newspaper in Milwaukee for some quotes, a bit of history, and recipes on the king of cheeses – parmigiano-reggiano.
I know a lot about how to use this cheese, and even studied the art of making the cheese while I was modeling for an artist in the region of Parma (famous for its parmigiano-reggiano). However, I had forgotten about all of the remarkable things associated with this excellent cheese.
6 Facts You Never Knew About Parmigiano-Reggiano Cheese
1. The process of making Parmigiano-Reggiano cheese was discovered by a Benedictine monk in the year (approximately) 1200 in a small town called Bibbiano in Reggio-Emilia.
2. There are documented writings from well known authors and artists singing the praises of Parmigiano-Reggiano from as far back as the year 1250.
3. The official name comes from a combination of the town that produces the cheese, Parma, and the region that it is located, Reggio-Emilia.
4. If the cheese is produced from the milk of cows that have not been fed specific grains, it can not be called Parmigiano-Reggiano and must be called something else. Usually in the USA you will find the name Parmesan on a product that is a copy of this product.
5. This cheese is made from partly skimmed raw cow’s milk. When making parmigiano-reggiano, only natural whey culture with calf rennet is allowed as a starter in the process, and salt is the only allowed additive.
6. The cheese must be aged a minimum of 12 months. However, the most expensive and decadent Parmigiano-Reggiano has been aged for approximately 24 months. This is the perfect amount of time to give the flavor of the cheese a chance to develop.
7. The cheese was so highly thought of in medieval times, because of its high milk content and the quality of the milk used, that it was given as a gift to any members of royalty that visited the region of Reggio-Emilia.
For an easy, especially refreshing dish, try an elegant, easy parmigiano-reggiano recipe at home.
Ingredients:
Fresh, seasonal fruits of your choosing
Cubed parmigiano-reggiano cheese
Aged balsamic vinegar
One sprig of fresh mint
Arrange fresh fruit and cheese on a plate,garnish with mint leaves and drizzle with balsamic vinegar.
For more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions
