Parmigiano-Reggiano and Parmesan

Parmigiano-Reggiano is my favourite cheese and I only recently started buying it after my friend Giuseppe came over with his wife and taught me how to make pasta. Until that I was using my now ex-favourite cheese, Parmesan :).

Apart from the taste (strong umami flavours) and aroma what I like about Parmigiano-Reggiano are the presence of cheese crystals. Wiki writes ‘Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese. Cheese crystals are characteristic of many long-aged hard cheeses.’.

The rind of true Parmigiano-Reggiano is heat imprinted with the cheese’s name, plant number and date of production.

Only these regions in Italy are allowed to sell cheeses labelled as Parmigiano-Reggiano:


This is shaved Parmesan which is still tasty and has its place still in my fridge:

20161105_132317 parmesan.jpg




  • see more Parmigiano-Reggiano (parmesan) posts here
  • see more cheese posts here
  • go to all ingredients

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