PARMIGIANO REGGIANO PARMIGIANO CHEESE IS USED IN A LOT OF ITALIAN DISHES: IT’S GRATED OVER PASTA, SOUPS AND RISOTTO, IT’S USED IN SALADS OR JUST EATEN ON ITS OWN.
THE PARMIGIANO CHEESE (THE REAL ONE IS CALLED PARMIGIANO REGGIANO) IS MADE ONLY IN ITALY: IN THE PROVINCES OF PARMA, REGGIO EMILIA, BOLOGNA (WEST OF RENO RIVER), MODENA AND MANTOVA (SOUTH OF PO RIVER ). THE GRANA PADANO CHEESE IS VERY SIMILAR TO PARMIGIANO REGGIANO. THIS CHEESE IS PRODUCED MAINLY IN LOMBARDY (PIANURA PADANA, THE PO VALLEY). IT’S USED EXACTLY LIKE THE PARMIGIANO REGGIANO. THE PARMIGIANO REGGIANO CAN BE FOUND WITH DIFFERENT AGING TIMES: 12 MONTHS (MINIMUM AMOUNT OF AGING) 18-24 MONTHS (OLD) 24-36 MONTHS (VERY OLD)  THE 12 MONTH PARMIGIANO REGGIANO IS VERY GOOD EVEN JUST EATEN IN CHUNKS, MAYBE WITH SOME HONEY, OR IN SALADS, THE OLDER PARMIGIANO IS BETTER TO GRATE OVER PASTA. MANY TIMES IT’S JUST PERSONAL PREFERENCE, WHATEVER YOU LIKE BEST. PERSONALLY, I PREFER THE FRESH PARMIGIANO, BECAUSE IT’S NOT AS SHARP.  ALWAYS GRATE THE PARMIGIANO FRESH, DO NOT BUY THE PRE-GRATED PARMIGIANO, IT CHANGES FLAVOR AND IT'S NOT AS GOOD. RECENT STUDIES PROVED THAT THE VERY OLD PARMIGIANO REGGIANO (36 MONTHS) DOES NOT CONTAIN LACTOSE AND GALACTOSE, PERFECT FOR WHO IS INTOLLERANT!!
THE REAL PARMIGIANO REGGIANO, IN THE U.S, IS VERY EXPENSIVE, SOMETIMES DIFFICULT TO FIND AND, IF YOU DO FIND IT, MANY TIMES IT’S ONLY THE VERY OLD ONE (36 MONTHS). I CAN ASSURE YOU THAT THE EXTRA PRICE IS DEFINETLY WORTH IT!! DO NOT GET THE IMITATION !! ONE THING THAT IS OFTEN DONE IS TO SUBSTITUTE PARMIGIANO WITH PROVOLONE CHEESE. THE FLAVOR OF THE PROVOLONE CHEESE GRATED AS IF IT WERE PARMIGIANO REGGIANO WILL CHANGE THE FLAVOR OF THE FOOD DRASTICALLY, I SUGGEST YOU DO NOT DO THAT!! BETTER NO CHEESE AT ALL!! Comments are closed.
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