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Prepare for the PARMAGEDDON!

By Winnie Hsia, March 6, 2013  |  Meet the Blogger  |  More Posts by Winnie Hsia

There’s only a few more days until the end of the world (record)! That’s right folks, the PARMAGEDDON is upon us and we couldn’t be more excited!

ParmigianoIn 2008, we set a new world record for the Most Parmesan Cheese Wheels Cracked Simultaneously by cracking open nearly 300 wheels of cheese. We upped the ante each year, and held the title until last year when a Canadian grocery chain cracked open 378 wheels of our favorite out-of-this-world cheese.

Now we’re taking back our title! On Saturday, March 9, 2013 at 3pm EST, join us in our stores across the US, Canada and the UK as we simultaneously crack open and sample more than 400 wheels of authentic Parmigiano Reggiano.

Marvel at the spectacle of our cheese mongers cracking open these 82 pound beauties! See the centuries-old technique in action, which uses five different types of knives to preserve the cheese’s internal crystalline structure and crumbly texture. Most importantly, get free cheese samples!

Parm CrispsEach store goes all out with food pairings and special activities, so you don’t want to miss it. Stop by your local store for this fun event and witness history in the making.

How do you like your Parmigiano Reggiano? Right off the wheel? Baked into a crisp cracker? Sprinkled on pasta? Tell us below. We’d love to hear your favorite ways to enjoy this astronomical fromage!

Category: Cheese

 

21 Comments

Comments

Hannah says ...
Parmigiano Reggiano with Honey Crisp Apples makes a delightful snack
03/06/2013 1:17:51 PM CST
christine says ...
Everything is better with Parmigiano Reggiano.
03/06/2013 6:15:10 PM CST
dan streight says ...
Well...I like and use Parmigiano Reggiano in a multitude of recipes. But one of my favorite ways to consume, the 'indisputed king of cheeses' as Mario Batali coined, is also the simplest: Small pieces broken off a larger chunk served with a nice red wine...Napa Cabernet Sauvignon is preferred. The same small chunks is also wonderful drizzled with a bit of wild blossom honey.
03/06/2013 8:30:40 PM CST
Gloria Martino says ...
I add the skin of Parmagiano to all of my soup stocks and tomato sauces for delectable flavor and of course the cheese to Pastas, Vegetables, Soups,Salads, and breads. Our favorite cheese!
03/06/2013 9:01:23 PM CST
ilene blackman says ...
PARMIGIANO REGGIANO IS BY FAR MY MOST FAVOIRTE!! I SPRINKLE IT ON SALADS - PASTA - ON ROASTED VEGGIES - FISH - OLIVE OIL & PARM/REGG FOR DIPPING! I WILL ALWAYS ASK FOR EXTRA IN A RESTAURANT. AND OF COURSE MY FAVORITE (DON'T LAUGH) TO EAT IT WITH A SPOON. IT'S JUST GOOD ON ANYTHING...LOOKING FORWARD TO YOUR EVENT. THANK YOU!!
03/06/2013 10:17:07 PM CST
Beth Ross Wagner says ...
Parmigiano Reggiano is superb. Any way, any day it's a favorite!
03/06/2013 10:34:18 PM CST
Larry Yampolsky says ...
It's my all time favorite cheese! I use it on everything!!! Looking forward to helping you break the " Parmageddon " record!!!!!!!!
03/06/2013 10:59:35 PM CST
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03/07/2013 1:43:05 AM CST
Phyllis Bergst says ...
Your parmesan crisps are my favorite. love to crush them over salads or veggies such as asparagus or broccolini. And with Parmigiano Reggiano they would be over the top. Hope I can make it to my WF store in Sacramento on Arden on the 9th.
03/07/2013 12:30:50 PM CST
Tammy says ...
Parmigiano Reggiano goes well with nearly everything, which is why we use it all the time. Sometimes the best way to savor a flavor though is with less, not more. We enjoy small chunks with a drizzle of our best, thick balsamic vinegar we brought back from Modena, Italy this past fall. Combined with a few choice slices of Prosciutto di Parma and a glass of nice Chianti or Red Labrusco and we are set. Bring on the PARMAGEDDON!
03/07/2013 4:25:23 PM CST
Vivian Portunato says ...
Slow Food Upstate will be at our Greenville store in South Carolina!
03/08/2013 7:47:36 AM CST
Joanie Joyce says ...
I grew up eating Parmigiano Reggiano freshly grated over all pasta dishes, vegetables, salads or soup and I still love it. YUMMY!!!!
03/08/2013 11:45:21 AM CST
Joanie Joyce says ...
My Mama Damiana grated fresh Parmigiano Reggiano on top of all pasta dishes, pizza, vegetables, soups and salads. Home made Italian bread, Mortadella, and Parmigiano Reggiano with a good glass of wine hits the spot every time. And for dessert crisp apple slices with thin slices of Parmigiano Reggiano. YUMMY!!
03/08/2013 11:58:08 AM CST
Melissa Miterko says ...
I take Argula in a large bowl. Lightly pour on Olive Oil. Toss. Put on fresh ground pepper. Toss. Squeeze a 1/4 of a lemon on the argula. Toss. More ground pepper. Toss. Then finely graded Parmigiano Reggiano! Serve. Love it. Alway use fresh quality ingrediants.
03/08/2013 1:15:12 PM CST
Patty Buskuehl says ...
these parm crisps look so satisfying! I want some with a glass of Barbera
03/08/2013 8:05:12 PM CST
Alfred A says ...
There is only one way to enjoy the first bite of Parmigiano Reggiano ... take a thin slice and let it melt slowly in your mouth to appreciate all the time it took to create the perfection.
03/09/2013 12:25:27 AM CST
Luz y. says ...
Necesito trabajo de cocina , limpieza , cafeteria , ordenar alimentos . Otros
03/09/2013 12:34:18 PM CST
Debbie Apple-Ayers says ...
Parmigiano Reggiano one of the most delicious flavors known isn't it? This is one of my favorite things to do with shredded Parmigiano....... Place approiximately 1/4 to 1/3 cup in the bottom of a nonstick heated pan (med. high) allow to brown slightly, flip it over and do the same to the other side and when that is completed remove from the pan and place it over the "bottom" of a glass or stainless steel bowl, or something that it will not stick to so that you are essentially making it a serving vessel. I then dress spring greens wth a lemon vinegarette and place them inside the "Parmigiano" salad bowl topping it off with dried cranberries, toasted pecans, walnuts, pine nuts (your choice actually) and of course shaved Parmigiano Reggiano........ Makes for a spectacular presentation and a delicous edilble salad bowl too!!
03/09/2013 1:36:26 PM CST
A Cook Not Mad says ...
We cracked a wheel in Parma last summer, it's so good fresh off the wheel! http://www.youtube.com/watch?v=GqN5gNJ0HOo&sns=tw
03/12/2013 1:35:24 PM CDT
Steve Varacalli says ...
The last Parmageddon event was great. Can you tell me if you will be having another one anytime soon? Thanks, Steve
06/09/2013 3:39:33 PM CDT
Angélica - Community Moderator says ...
@STEVE VARACALLI- It's a yearly event! Check back next year!
06/10/2013 12:56:45 PM CDT