Now that you’ve purchased a chunk of cheese royalty — Parmigiano Reggiano — you want to make the most of it. Read on for our best tips on how to serve, store and sprinkle or shave into some great recipes.The Royal Whey
Parmigiano Reggiano has long been regarded as one of the three or four incomparable cheeses of the world, but this isn’t just because of its complex and delightful range flavors. This King of Cheese also boasts a supreme versatility.
Chunks, Slivers and Cubes
Whether you’re preparing a proper cheese board or just putting out a dish of olives and good bread, you have several serving options for Parmigiano Reggiano.
First, it’s important to let the cheese come to room temperature so those lovely aromas and flavors can unfurl.
Small, hand-broken irregular chunks display the crystalline texture nicely. Paper thin slivers prettily accent the plate. And tiny cubes pack loads of flavor into each little bite.
Soup to Nuts
Use your Parmigiano Reggiano in a host of different ways.
On a cheese plate, pair with foods that complement the cheese’s subtle bite, creaminess and sweetness: pears, balsamic vinegar, honey, walnuts, figs or hazelnuts.
Shave over salads for a savory flourish. Grate into breadcrumbs before breading. Melt onto the edges of your pizza crusts. The rind adds a lovely richness and complexity to soups or stews.
Recipes Worthy of Parmigiano Reggiano
Spinach Salad with Warm Parmigiano-Reggiano Dressing opens in a new tab
A simple spinach salad taken to the next level with a warm, piquant and nutty dressing.
Parmigiano Reggiano Baked Eggs with Swiss Chard opens in a new tab
Little ramekins, colorfully filled with baked brunch delight.
Parmigiano Reggiano, Proscuitto and Arugula Flatbread opens in a new tab
A rustic, crunchy, flavor-filled side or appetizer.
Oven-Baked Chicken with Parmigiano Reggiano Crust opens in a new tab
The cheese creates complexity in this wonderfully crisp crust.
Have Some Left Over? How to Store It.
Try to buy pieces that will last you just a week or two. Wrap wedges tightly in parchment paper or aluminum foil, and keep in your refrigerator at about 40° (the veggie drawer works well).
Reinvigorate dehydrated cheese by wrapping with damp cheesecloth, then plastic wrap, and let sit overnight in the refrigerator. Store pre-grated cheese in the refrigerator in a zip-close bag with all air squeezed out.
What’s your favorite way to enjoy the mighty Parmigiano Reggiano?
