Parmigiano Reggiano: The King of Cheese | Murray's Cheese Blog (2024)
Forget everything you know about the shredded and grated Parm you see in generic grocery store containers. The real deal is called the King of Cheese for a reason, and our Murray’s experts travel all the way to Italy to hand-select the best wheels straight from the source. Join us as we get reacquainted with cheese royalty and take a deep dive into Parm’s delicious and iconic history.
Let’s start with the basics. What exactly is Parmigiano Reggiano, and why is it so famous?
This nutty, crumbly classic has been one of Italy’s most famous cheeses since its birth during the Middle Ages. In the European Union, Parmigiano and even the generic name, Parmesan, is protected under strict D.O.P regulations, so when you see something labeled Parm, you know it’s authentic. Categorized in the “Grana” family of cheeses, which encapsulates most of the common grating cheeses you know and love, this all-time favorite is known for its crunchy texture, bright tangy sweetness, and gentle notes of almonds and strawberries.
Murray’s Parmigiano Reggiano is a particularly special treat. Sourced all the way from Italy, we partner with a farm in the hills of Parma that provides us with the massive, 80-pound wheels from which we harvest one of our bestselling cheeses. Made with 100% cow’s milk, the Parm is infused with a real taste of place, with aromas and flavor notes reflecting the grassy Italian pastures where these cows graze. Once the milk has been collected and gone through the cheese-making process, these giant wheels are aged for up to 24 months until they reach peak flavor: the perfect balance of salty and sweet. At this point, our team takes a trip overseas to sample the wheels and hand pick each for the ultimate profile, and then bring them back to our headquarters in New York City for your enjoyment.
And there’s a reason this cheese has been beloved for hundreds of years. In addition to being addictively snackable, its grating qualities and shelf life are two of its most popular features. Everyone knows Parm is perfect atop pasta–no matter if you’re diving into fettuccine alfred, cacio e pepe, or homemade spaghetti bolognese, a healthy serving of these sweet shavings is the best way to complete a big bowl of Italian flavor. However, Parmigiano Reggiano is also great when its shaved over roasted vegetables (try it with your zucchini noodles!), and is versatile enough to work with most dishes.
Parm stays good for a very, very long time. Because of its extra-hard texture, this granular favorite can last in your fridge until you’ve grated it down to the rind. The best part? Parmigiano rinds are famously great cooking ingredients as well. Typically used in soups and sauces, the leftovers of a wheel or wedge can be tossed in a broth to add a touch of bright, tangy cheese essence to whatever’s simmering on the stove. Try it next time–you’ll thank us later.
Want to check out some of our other favorite Parm varieties? We’re fully stocked on everything Parmigiano Reggiano, from the delectably aged 5 Year Parm to the whole 80-lb wheel, plus all the authentic Italian accompaniments you could ever want. Dig in!
The crown in question belongs to Parmigiano-Reggiano, a delicacy which for eight centuries has been made almost exactly the same way, under extremely strict standards, using only the milk of cows raised under equally strict standards.
Parmigiano Reggiano crowned best cheese in the world, while top British offerings is ranked 37th out of 100 (but Greek and Montenegrin offerings take spots in the top 10)
The cheese contains tiny crunchy granules which give it a very unique texture. The taste is slightly sharp, not unlike mildly sharp cheddar, but also very complex and layered, a bit fruity, though nutty is the predominant characteristic and most typical descriptive. It leaves a wonderful aftertaste on the tongue.
Real-deal Parmigiano Reggiano is regulated by the European Union as a protected food. It can only be made in specific places in Italy under very strict guidelines. Needless to say, this imported food is not typically cheap. But the real deal is a real deal at Costco.
True Parmigiano-Reggiano is also significantly more expensive than other cheeses, and for good reason: The Parmigiano Reggiano Consortium — the governing body behind the PDO — requires all of its cheeses to be produced by hand and use milk from cows that must follow a specific diet, and then be aged for at least 12 ...
For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least one year and up to three years.Parmesan, on the other hand, is not regulated, and may be aged as little as 10 months.
True Parmigiano-Reggiano cheese is controlled with a Protected Designation of Origin (PDO) from the EU applying to a very specific region of Northern Italy. This is overseen by the Consorzio in the Parma region with very strict rules and inspections to maintain the quality of the cheese.
The fact that it is produced without thermal treatment (Parmigiano Reggiano is made with unpasteurized, raw milk), with no additives and preservatives, makes it a completely natural, healthy and authentic product: a cheese that can bring to consumers the fragrances and flavours of the fodder eaten by the cows, and of ...
Every 30 grams of parmesan contains up to 50 per cent of your daily calcium intake. The cheese is also an excellent source of vitamin A and D, and of iron and potassium. Although it's a dairy product, parmesan can be consumed by people who are lactose intolerant.
The wheels that pass the test are fire-branded with the DOP oval certification mark and stamped with pin-dot marks on the rind that reads 'Parmigiano-Reggiano,' repeated all along the rind. When you buy a block of cheese, look for the pin-dot wording on the rind.
Unlike most big-brand versions of Parmesan-in-a-jar, Trader Joe's Grated Parmesan Cheese is free of potassium sorbate, a preservative often added to maintain flavor and shelf-life. Like all of our private-label dairy products, it's also made only with milk from cows not treated with rBST.
Parmigiano Reggiano with a maturation of 12-18 months and a higher moisture content can be kept for about 15 days. Parmigiano Reggiano with a maturation of 24 months or more can be kept for about 1 month.
The rind is a protective layer that develops on the outside of the cheese wheel as it ages. While it is edible, it can become too hard and tough to chew (think of it as the crust on a loaf bread). Still, Parmigiano Reggiano rinds are packed full of flavor and can be used to enrich sauces, soups, stews and more.
Manufactured in the town of Meaux in the Brie region of northern France since the 8th century, it was originally known as the "Queen's Cheese", or, after the French Revolution, the "Queen of Cheeses," and was eaten by all social classes.
In particular we can be noted that P-R is an easy digested cheese for the presence of “ready to use” proteins and lipids, lactose free, calcium rich, with prebiotic and probiotic effect. For its high nutrient content and high digestibility Parmigiano Reggiano is a cheese recommended in all feeding age groups.
Pecorino Romano and Romano are the better choice for tomato-based dishes (think the shredded cheese you top your spaghetti with). The mild flavor of Parmesan is likelier to get lost in the acidity of the tomato sauce.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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