Parmigiano-Reggiano Cheese

Several 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 didn’t truly understand the value of her words until I sought out the exalted Parmigiano-Reggiano cheese! She was definitely right!

Parmigiano-Reggiano 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.

As 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.

Parmigiano-Regianno 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.

(And by the way, for those of you who are wondering…it just so happens that this wonderful cheese is also gluten-free!)

– Glutenfreeda