Parmesan (Parmigiano Reggiano)

Parmesan cheese is in my view a unique cheese with a unique flavour and taste. It is produced in the region around Parma, not far from Bologna. There are 2 types of Parmesan cheese, each of them with their pre defined area of origin, Parmigiano, and Reggiano, the second comes from the region around Reggio Emilia. Parmesan cheese or very rich and can be used as a starter as well as a dessert. If you do endurance sport, it can also be used during your effort. You can grate it over cheese, or just take a piece. Most supermarkets now store it, although the real thing in Italy is still sublime pleasure! If you have a cave where you ...  Read the complete review

There is only one cheese in the whole world that I eat and ever have done, and, surprise surprise, it’s parmesan (hence the star rating). I was thinking this as I ever so cleverly grated my fingernails instead of the cheese itself the other day while cooking tea (damn you Tesco, for withdrawing the pre-grated stuff from sale at my local store), and since I wasn’t sure what to write on next, I thought this’ll do. Parmigiano Reggiano (aka Parmesan) originated in the north of Italy, and the best varieties are still produced in this area today. For over 700 years it was hand made, and even today it is produced without “the impersonal ...  Read the complete review

Parmigiano Reggiano is one of my favourite cheeses. It is an Italian cheese, and the real Parmegiano Reggiano is only the one produced in a specific area of Italy, within the provinces of Bologna, Parma and Reggio Emilia. Although you can find Parmigiano, or Parmesan, produced as far as Argentina, the original Parmigiano Reggiano comes in huge round forms of cheese, weigthing around 40 kilos each, and it has a unique taste which cannot be replicated out to Italy because it comes from the fat lands around the river Po in Italy, which are supposed to produce a very rich grass for cows. In Italy only the Consorzio Parmigiano Reggiano can produce this ...  Read the complete review

Parmigiano is described here in Italy as the most complete food for humans aside from mother's milk. However perhaps it may surprise some to learn that it is so highly regarded that we actually use it as one of the first weaning foods for babies. I was certainly a little intrigued when my paediatrician gave me baby food recipes for my then 4 month old son and each contained a good portion of parmigiano. However I was frequently being told by family how pure, safe and healthy this cheese is and therefore did not think to question this wisdom. Parmigiano is truly an amazing foodstuff and anyone who considers the flavour too intense or strong, I urge you to buy the real ...  Read the complete review

Parmigiano is a typical Italian hard-cheese, mostly used to dress pasta and salad dishes, but it can be eaten on its own with bread or pears (as the connoisseurs) do. Parmigiano has its origins in Northern Italy, more precisely in the areas around Parma and Reggio Emilia. Parmigiano is called "the great cheese of eight centuries" because the ancient formula has remained unchanged throughout 800 years of history which has transformed the face of continents. Today's cheese is the same as that enjoyed by the armoured knights, bonded serfs and saints of history. Records dating back to 1200-1300 AD describe the characteristics of Parmigiano as they ...  Read the complete review