Each week in the closing of the SDR newsletter, I always say, "Holler if you need anything." Very often, wonderful folks reply with encouraging words and questions about particular food items, how to cook certain meats & vegetables, and they ask for help to search out old recipes. I love helping others; it's really our true purpose in life. Anyhoo. I have quite a collection of emails with good information that I thought you would find useful.
From Baba D.
Hi there!
I have a question...lately I have seen alot of recipes calling for "Parmigiano Reggiano" cheese. Where do you get it from, and what companies make it?
Thank you for your help.
Baba D.
photo from Wikipedia
Hi Baba,
Parmigiano Reggiano is THE Italian Parmesan cheese made in Northern Italy. You know you have a real wedge of it by the name stamped in the outer rind. (As shown in the picture to the right.) Parmesan made anywhere else can only be called Parmesan.
Parmigiano Reggiano does cost more than other Parmesans but it's flavor is worth every penny. It's not overly pungent like other Parmesans. In fact, it's wonderful at room temperature, thinly sliced and eaten with apple slices. It keeps very well in the frig. I try to use it only on dishes that will allow its flavor to come through, i.e. on top of fresh pasta, simple pizzas, salads and with fruit.
When shopping for Parmigiano Reggiano, look for wedges with its name stamped on the side in the rind. Take time to examine the wedge. The outer rind is eatable but HARD to grate; I have to use a Microplane zester to make use of it all.
Look for a wedge that has been cut from the middle of the cheese wheel. It will have 1/2-inch rind edge that's dry looking , but the rest will be milkier in color, softer and easier to grate. You'll soon see the difference when you compare it to a wedge that was cut from the bottom or top of the cheese wheel.
If you live near a specialty grocery store, I fondly call them foodie marts, they will carry true Parmigiano Reggiano.
Now, I'll throw this next piece in for free - I've found other young Parmesans, not from Italy, that taste just as good and cost less than Parmigiano Reggiano. I've learned through tasting that the longer the cheese is aged, the more pungent it becomes. Some cheese labels will say on the label "Aged at least 10 months" or "Aged 18 months or longer."
My family and I enjoy the Wisconsin cheese, VERDACCIO Parmesan Cheese, Aged at least 10 months. I buy it from Brookshire's, our local grocery store. When left out to warm to room temperature, we happily eat it with sliced apples. It's a great hard cheese to have on a fruit & cheese tray, grated over broiled French bread slices, over baked potatoes, on lightly flavored pasta dishes, and mild soups.
Parmesan cheese aged 18 months or longer is very strong. It can stand out among stronger tasting ingredients. It's perfect for lasagnas, baked pastas with thick tomato sauces, baked on top of pizza with stronger tasting toppings. I wouldn't hesitate to use it for these dishes.
Now you know all that I know. I hope I've been some help to you. Let me know how your shopping experience turns out. And let me know how you like the Italian brand over other Parmesan makers.
If you have questions about particular food items, how to cook something, or you need help finding an old, old recipe, just holler! I'm never too far from my iPhone or laptop. Sometimes, it takes me a day or seven to get back with you with an answer, but I will get back with you. Use the Contact Form to reach me from SDR or reply to any of the weekly newsletters and I'll get your questions.
Hey, cool for mentioning Brookshire’s! I’m the nutritionist there and I agree–there is a great selection of cheeses there.
Hi Maggie!
I always shop Brookshires here in Sulphur Springs. I’m often impressed by how many new products quickly show up on Brookshires’ shelves. Products I would think I could only find in a Dallas foodie mart are right there and cost less at Brookshires. And the service and fellowship that I have with the Monday thru Friday dayshift crew, doesn’t exist anywhere else. The Manager, Barry, does an excellent job keeping his store running smoothly, his staff happy, and always makes a point to say hello no matter how busy the store gets.
That’s another reason I love shopping there. When I walk in, the cashiers all look up to see who has come in the door and in unison they will greet me with a big HELLO! It’s not just me, they do that for every one that comes in the door. I can always expect to feel welcomed and acknowledged when I shop there. Then it continues on after that, the produce staff, the meat department, stockers, all make direct eye contact and stop to say “how are you?” Service and fellowship is still being served at Brookshires and it’s the reason I don’t bother shopping anywhere else.