years ago, I took a class from a chef who emphatically stated
that the kind of Parmesan cheese you choose will make an immense
difference in the final outcome of your dish. I didnt truly
understand the value of her words until I sought out the exalted
Parmigiano-Reggiano cheese! She was definitely right!
is the only true Parmesan. It has a complex flavor and a pleasing
aftertaste. This cheese is made from cows' milk and only in a
small area of Emilia-Romagna in northern Italy. You can identify
it by the stamped rind on the outer edge of the cheese. All other
Parmesan cheeses are simply imitations. The only close American
cheeses are Vella dry Jack and Wisconsin Asiago. You can find
Parmigiano-Reggiano in most grocery stores in their gourmet cheese
section or in any good Italian market. It is a little pricey but
it tends to last for quite some time in the refrigerator.
with most more expensive, but completely necessary ingredients,
it is always great to find new ways to take advantage of every
part of the food product. Here is a helpful tip that we believe
you will find not only delicious but rather efficient. When you
have used up all the cheese and are left with only the rind, place
the leftover rinds in a freezer bag and freeze until the next
time you are ready to make soup. To add a wonderful subtle flavor
to your soups, add the rind (cut into small pieces) to your soup
stock. The result will be a wonderful, rich addition of flavor
to your soup.
cheese is fairly versatile. Add it to soups, salads, pastas, sauces,
breads, and much more. Try this wonderful cheese once and you
will never buy the pre-shredded or other American brands again.
by the way, for those of you who are wondering
it just so
happens that this wonderful cheese is also gluten-free!)