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THE BIG CHEESE

Parmigiano Reggiano’s regal standing has been nearly a thousand years in the making.

P

armigiano Reggiano, known by the

cognoscenti as the King of

Cheeses, has a long and

distinguished history. First made by

Benedictine and Cistercian monks 900-odd

years ago, it is said to have been favoured by

the likes of Casanova and Napolean.

How has it retained its noble standing over

nearly a millennium? It’s authenticity is strictly

protected by European Union Law and the

Parmigiano Reggiano Consortium, and to

receive the offi cial seal of approval each

wheel must meet a strict set of criteria.

Produced totally naturally, Parmigiano

requires a maturation period of at least

12 months, but won’t reach its peak until it

has aged for 24 months. Ageing can continue

for 36 months or more, during which time

the cheese develops its characteristic fl avour

and rich crystalline texture.

Each wheel is examined by an expert

from the consortium, and if it meets the

requirements of the PDO (Protected

Designation of Origin), it is fi rebranded

with an oval mark that reads “Parmigiano

Reggiano Consorzio Tutela”.

The revered and versatile King of

Cheeses is now set to take its place at the table.

For more information, visit parmigianoreggiano.com or follow us onTwitter: @ParmesanAus

Parmigiano Reggiano makes a great

start to a dinner party, served as part

of a platter along with an aperitivo, or

make like an Italian and serve it in

chunks at the end of a meal with

sliced fresh pear, a classic pairing.

Shaved Parmigiano goes beautifully

in salads along with rocket and

walnuts, say, or curly endive and

apple, and it’s the final flourish on

a Caesar. And of course it’s essential

showered over pasta, whether it’s

sharing the plate with penne alla

giardiniera, say, or a rich meat ragù.

SERVING NOTES

“Parmigiano

Reggiano is the

defi nitive Parmesan

and the King of

Cheeses.”

A GOURMET TRAVELLER PROMOTION