Choosing and Using Parmigiano Reggiano
A block of authentic Parmigiano Reggiano is a tool as much as an ingredient. Its rind holds the history of the milk, and its interior provides the salt and depth that defines a finished plate of pasta.
Read the rind before you buy
The rind is the document of authenticity; if it does not have the pin-dotted 'Parmigiano Reggiano' stencil running across it, it is not the cheese you want.
- Microplane or fine rasp grater
- Heavy chef's knife for prying
What goes in.
- As neededWedge of Parmigiano Reggiano (aged 24+ months)
Use an almond-shaped cheese knife to pry
Never slice Parmigiano with a straight blade. Insert the tip of an almond-shaped knife and twist; the cheese will naturally shatter along its protein lines, maintaining the granular texture.
The method.
Inspect the color
The interior should be a consistent pale straw color. White patches indicate salt pockets or tyrosine crystals—both signs of high-quality, aged cheese.
Check for moisture
Avoid wedges that look sweaty or oily. The cheese should feel dry and firm to the touch, and it should offer resistance when you press it.
Break, don't cut
Use your knife to leverage the cheese into bite-sized shards for an appetizer plate, or use a fine rasp grater for melting into sauces.
Save the rinds
Trim the hard, outer branding from the rind. Drop the remaining rind into a simmering soup or bean stew; it will soften and melt into the liquid, adding a heavy, umami-rich body.
Other turns to take.
The 18-Month Wedge
Softer and more milky; best for shaving into thin ribbons over a salad with arugula.
The 36-Month Wedge
Very hard and intensely granular; best served in chunks with balsamic vinegar or a drop of honey.
When it doesn't go to plan.
Keep the cheese wrapped in parchment paper, then tightly in plastic wrap, to prevent it from drying out or absorbing fridge odors.
If the cheese develops a white powdery bloom, simply scrape it off with your knife; it is usually just salt migrating to the surface.
Always grate just before serving; the volatile oils that provide the aroma vanish within minutes of being grated.
The ones that keep coming up.
How do I know if it is real?
Look for the D.O.P. (Denominazione di Origine Protetta) seal on the packaging and the pin-dot branding on the rind itself.
Can I freeze it?
Yes, it freezes well. Wrap tightly. Thaw in the refrigerator overnight before use.
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