Just three ingredients – milk, salt and rennet – and, of course, eight centuries of cheese-making experience and history, go into every wheel of Parmigiano Reggiano.
Parmigiano Reggiano is a true reflection of its place of origin and the art of generations of cheese artisans. It’s produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains between the rivers Po and Reno in northern Italy. It’s matured for a minimum of 24 months and its sharp, nutty flavour makes it ideal for grating over salads and pastas or for using in pestos and to add flavour to soups and stews.
TRY: PARMIGIANO REGGIANO WITH COCONUT-AND-PISTACHIO BRITTLE
Place 200 g sugar in a saucepan and melt over a low heat until golden brown. Stir occasionally. Pour the caramel onto a greased baking tray or silicone baking mat and quickly scatter over 50 g chopped pistachios and 50 g dried coconut flakes. Allow to set, then break into shards and serve with the cheese.