Countdown to PARMAGEDDON!
It's the End of the World Record.
Who doesn't love free cheese samples? Join us in our stores on Saturday March 9, 2013 at 3pm EST as we simultaneously crack and sample over 400 wheels of authentic Parmigiano Reggiano across the US, Canada and the UK. Plus we'll have food pairings and more! Stop by your local store for this fun event.
Breaking into a wheel of our 24-month aged Parmigiano Reggiano is like cracking open a bit of happiness. And our cheesemongers take cracking these wheels very seriously! There is a centuries-old art to opening the cheese wheels by using official tools (five different types of knives) so the internal crystalline structure and crumbly texture is left intact.
An Italian Masterpiece
Parmigiano Reggiano has been made for centuries in one area of Northern Italy, the rolling hills and green pastures comprising Reggio Emilia, Parma, Modena and portions of Bologna and Mantua. Only there are the conditions ideal—a combination of rich countryside and cool climate—to produce the only cheese in the world that can be called Parmigiano Reggiano. Typical of this region steeped in food culture and tradition, the cheese is made in small batches using artisan methods, often passed down through families from generation to generation.
For true cheese lovers, there are few experiences that match the pleasure of savoring a perfectly aged, fresh-cut sliver of Parmigiano Reggiano. One of the three or four incomparable cheeses of the world, this is the pride of an Italian food tradition dating back almost 800 years. Crafted by artisans, carefully aged and cared for, each wheel is not only an expression of the cheese maker's dedication but of the culinary history of the region itself.
Our Passion for Parmigiano Reggiano
With all the Parmigiano Reggiano found in the market, you might wonder what makes ours at Whole Foods Market different. Honestly, we have a true passion for Parmigiano Reggiano! Each year we visit the region and select wheels based on the flavor profile we believe is best, buying from just a handful of producers that we know personally.
First we choose cheese made with the season's best milk—fall and spring when grass is most flavorful. Then our chosen wheels are carefully aged and hand tended for a full two years to bring out the desirable "pleasant fireworks" on the tongue. In a world of mass-produced food products, we are proud to offer a true hand-crafted work of art.
The Story of Parmigiano Reggiano
Each wheel of Parmigiano Reggiano carries proof of its authenticity. During production, the future rind is impressed with the number of the "caseificio" or cheese house, production date and pin dots forming the words "Parmigiano Reggiano." The pin dots guarantee that the cheese was made under regulation of the Consorzio del Formaggio Parmigiano Reggiano, conforming to its stringent standards of quality.
After one year of aging, each wheel that passes the test is branded with an oval certification mark and left to finish aging. Almost every piece we cut includes part of the marked rind, so you can verify it is Parmigiano Reggiano!
Serving Parmigiano Reggiano
Don't stop at grating! This time-tested, complex cheese is magnificent served on its own. Break off small chunks, create paper thin slivers or cut into bite-sized slices. Taste it as you would a perfectly ripe Brie or Stilton, savoring its nuances. Enjoy its delightful range of flavors and textures: nutty, sweet, grassy, creamy, grainy, fruity.
Pairing Parmigiano Reggiano
Everyone loves Parmigiano Reggiano, so not only can you serve it alone, you can pair it with a long list of other flavors that highlight its subtle bite and sweetness. Our favorite? Thin shavings of Parmigiano Reggiano on a bed of spicy arugula dressed with extra virgin olive oil and aged balsamic vinegar.
Try it also with honey-drizzled pears, stirred into a creamy risotto or as a real treat on eggs with shaved truffles. And, of course, the flavor duo of Parmigiano Reggiano and tomato sauce is one of the most satisfying combinations in food history. When it comes to wine, bring out the full potential of the cheese by serving it with light- to medium-bodied Reds such as Chianti, Valpolicella or Lambrusco, as well as Prosecco and other sparkling Whites.
Storing Parmigiano Reggiano
Wedges: Buy pieces that will last you just a week or two. Exposure to air causes the cheese to dry out and lose flavor, so keep it tightly wrapped in parchment paper or aluminum foil. Store in the cheese or veggie drawer of your refrigerator (40°F); freezing destroys its subtle nuances.
Grated: For maximum flavor and aroma, grate your own Parmigiano Reggiano directly onto food or buy it already grated as close as possible to when you plan to use it. Store pre-grated cheese in the refrigerator in a zip bag with all air squeezed out.
Parmigiano Reggiano: Cheese of Champions
An integral part of Italian athletes' post-workout diet, this cheese is an excellent source of protein, calcium and phosphorous, and contains many other vitamins and minerals, including B12, magnesium, copper and zinc. Made from part-skim milk, it's one of the lowest in fat and contains less salt than many other aged, hard cheeses. In addition, the long, careful aging breaks down the milk proteins making it easier than other milk products for some people to digest.
A True Cheese Shop
Like an old-world cheese shop, the cheese department at Whole Foods Market is renowned for excellence and service. Our team members are proud of the huge selection of high quality cheeses they have to offer and passionate about sharing their knowledge. They love to help you make the best choices, whether it's for a party platter, wine pairing or a simple meal of quality. Stop by for a taste!
Recipe: Parmigiano Reggiano Crisps
These irresistible and delicate crisps make a tasty nibble with a glass of wine or an elegant garnish for risotto, salad or poached pears.
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4 oz Parmigiano Reggiano, freshly grated
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pinch of cayenne pepper (optional)
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1 TB minced fresh sage or thyme (optional)
Preheat oven to 325°F. Toss cheese with cayenne or herbs, if desired. Line a baking sheet with parchment or a non-stick silicone pad. Spoon heaping tablespoons of cheese mixture onto the baking sheet, spacing 2" apart. Lightly press to flatten, making circles about 2" in diameter. (For a uniform shape, use a 2" biscuit or cookie cutter as a guide.) Bake until slightly browned on top, 6-10 minutes. Remove from oven and cool a few minutes to firm slightly, then use a spatula to loosen and remove to cool further and harden. Repeat process until all cheese is used. Allow to cool completely before storing in an airtight container layered between waxed paper. Makes about 2 dozen crisps.
More Recipe Ideas
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Sprinkle shreds on a salad of sliced fennel and oranges with toasted walnuts and extra virgin olive oil.
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Grate over grilled zucchini, butternut squash or pears.
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Include slivers in an omelette with sautéed mushrooms and prosciutto.
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Serve a wedge with toast points and mostardas.
Cheesemonger's Facts
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The rind of a Parmigiano Reggiano wheel, though chewy, is completely edible. So when you get down to the end, toss it into simmering soup, stew or pasta sauce. After it softens, remove, dice and return the bits to the pot.
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Many who taste Parmigiano Reggiano assume its subtle crystal-like texture comes from salt, but in fact, it is due to protein crystals that form when amino acids break down during the aging process. The longer the cheese ages, the more lovely "crystal" crunch to enjoy.
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Professional cheese testers (battitores) "listen" to each wheel of Parmigiano Reggiano by placing the 85-pound wheel on a special stand and gently tapping it with a small "martello" or hammer to detect flaws in texture and structure. They are also experts at evaluating the color, aroma and maturation of the cheese—all without breaking it open.
