Parmesan (Parmigiano Reggiano)

The true giant of the cheese world in so many senses: the drum-shaped whole cheese is a huge thing; its longevity is unrivalled, and many – non-Italians even, would choose Parmesan as their 'If you could only have one cheese, which would it be?' choice. The flavour is a fantastic mixture of just enough salt and sharpness with milky buttery-ness and a grainy texture that is never dry unless the cheese has been stored badly (wrapping tightly in a double layer of foil after each use is the answer).

Parmigiano Reggiano making is restricted to the dairy farmers of Emilia Romana, and begins with a mix of morning and evening unpasteurised milk. This is heated in huge cauldron-like boilers and cut and drained with incredible dexterity, then the young cheese is brine bathed and allowed to mature for a minimum of eighteen months. The cheeses are tested several times before they are passed for sale with Parmigiano Reggiano imprinted all around the rind.

Related recipes to look at:

Roasted Fish with a Parmesan Crust
Souffleed Macaroni Cheese
Parmesan-baked Parsnips
Parsnip, Parmesan and Sage Bread