Parmigiano Reggiano

Mention pasta, and nearly everyone will ask you to pass the parmesan. 

But the spelling matters!!  Parmesan is usually the domestic version, and always a knock-off. It can still do well in a recipe, but doesn't have the history or glory of Parmigiano Reggiano, which is a Protected Designation of Origin cheese. It can only be true parm if it is produced in one of five provinces of Italy: Parma, Reggio Emilia, Modena, Mantua, and Bologna.

There are additional regulations as well, derived from 800 years of tradition. The cows are grass-fed, and the milk remains raw. Most notable is the practice of combining the partially skimmed evening milk with the whole morning milk. 

Each finished wheel weighs about 90 pounds, and the rind has the number of the producing farm embedded in it along with the words Parmigiano Reggiano along the circumference, and its date of birth. It will also have the seal of approval from the Consorzio, the officials that set the standards and oversee quality.

Widely regarded as the King of Cheeses, each wheel is aged at least 12 months. The cheese counter I work at offers a 24 month variety, and there are even 36 month wheels available. It becomes naturally lactose-free with aging, so nearly everyone should be able to enjoy.

Flavors range from sweet to nutty, grassy to fruity. Try nibbling on bits dipped in honey or shaved over a salad. Throw a rind in a pot of soup for a richer flavor.

Whichever way you choose, take a moment to appreciate the craftsmanship that Italy has contributed to the world of formaggio. And leave a comment on how you like to enjoy it!