{"id":12336,"date":"2006-06-09T01:03:14","date_gmt":"2006-06-09T01:03:14","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/2006\/06\/09\/parmigiano-reggiano-copyright-2006-art-of-livingprimamediainc\/"},"modified":"2006-06-09T01:03:14","modified_gmt":"2006-06-09T01:03:14","slug":"parmigiano-reggiano-copyright-2006-art-of-livingprimamediainc","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2006\/06\/09\/parmigiano-reggiano-copyright-2006-art-of-livingprimamediainc\/","title":{"rendered":"6 Facts You Never Knew About Parmigiano-Reggiano Cheese"},"content":{"rendered":"\n

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.<\/span><\/p>\n\n\n

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.<\/span><\/p>\n\n\n

\n\n\n

6 Facts You Never Knew About Parmigiano-Reggiano Cheese<\/span><\/strong><\/p>\n\n\n

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.<\/span><\/p>\n\n\n

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.<\/span><\/p>\n\n\n

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.<\/span><\/p>\n\n\n

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.<\/span><\/p>\n\n\n

5. This cheese is made from partly skimmed raw cow’s milk. <\/span>When making parmigiano-reggiano, o<\/span>nly natural whey culture with calf rennet is allowed as a starter in the process, and salt is the only allowed additive. <\/span><\/p>\n\n\n

6. <\/span>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.<\/span><\/p>\n\n\n

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.<\/span><\/span><\/p>\n\n\n

\n\n\n

For an easy, especially refreshing dish, try an elegant, easy parmigiano-reggiano recipe at home.<\/em><\/span><\/p>\n\n\n

Ingredients:
<\/strong><\/span>Fresh, seasonal fruits of your choosing
Cubed parmigiano-reggiano cheese
Aged balsamic vinegar
One sprig of fresh mint<\/span><\/span><\/p>\n\n\n

\n

Directions:<\/strong><\/span><\/p>

1. Arrange a selection of fresh fruits in season, cut and peeled, on the perimeter of a serving platter.
2. In the center, add cubes or flakes of parmigiano-reggiano cheese.
3. Drizzle aged balsamic vinegar on top and serve with a sprig of fresh mint.<\/span><\/p>\n<\/span><\/p><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35,11],"tags":[],"class_list":["post-12336","post","type-post","status-publish","format-standard","hentry","category-food-facts","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/12336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=12336"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/12336\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=12336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=12336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=12336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}