Giovanni Ferrari
Giovanni Ferrari Parmigiano Reggiano
What it is
This is a hard, granular cheese made from cow's milk. It is aged for a minimum of 12 months, which develops its characteristic complex flavor. The texture is dry and crumbly, and it has a nutty, slightly fruity taste. It is often sold in wedges or pre-grated. The rind is hard and inedible, typically stamped with identification marks.
How people cook with it
Parmigiano Reggiano is a versatile ingredient used in many dishes. It adds depth of flavor and a savory element to both simple and complex recipes.
- Grated over pasta dishes
- Shaved into salads
- Added to soups and risottos
- Enjoyed on its own as a snack
To use, you can grate it finely for sauces or pasta toppings. For a more delicate texture, shave it with a vegetable peeler or a sharp knife. It can be added to hot dishes towards the end of cooking to melt slightly and infuse its flavor. The rind can be simmered in broths or sauces to impart a rich, savory essence, though it should be removed before serving. It also pairs well with fruits and nuts.
How it differs from similar foods
Parmigiano Reggiano is distinct from other hard cheeses due to its specific production methods and aging process, which are strictly regulated. This results in a unique flavor profile and granular texture that is difficult to replicate. Other hard cheeses may be drier, milder, or have a different crystalline structure.
Who it is for
Home cooks and professional chefs alike use this cheese to elevate their culinary creations.
How to keep the rest
To store, wrap the remaining cheese tightly in parchment paper or cheese paper, then place it in a plastic bag or airtight container. Keep it in the refrigerator. It can be stored for several weeks, though its flavor will be best when consumed within a few weeks of opening.