Parmesan reggiano

Real-deal Parmigiano Reggiano is worth the cost, but to get the most from your cheese, proper storage is key. I spoke to an Italian chef to learn the best way to store this exceptional cheese.

Many people think that Parmigiano Reggiano is just a fancy name for a Parmesan cheese. However, Parmesan cheese and Parmigiano Reggiano cheese are not the same. So, what

Difficulty Level: ModerateTotal Time: 1.5 hoursServing Size: 2-4 servingsIngredients:Prosciutto Ravioli: • 1 cup ‘00’ wheat flour • 1/2 cup semolina flour • 2 eggs, 2 yolks • 1/2 cup whole milk ricotta • 1/2 cup Mascarpone • 1/4 cup Parmigiano Reggiano, finely grated • 1/4 lb. Prosciutto di Parma Black Truffle Parmesan Cream Sauce: • 3/4 cup heavy cream • 2 tbsp. black truffle sauce or paste • 2 tbsp. Parmigiano Reggiano, finely grated • Shaved black summer truffle (optional)Directions:1. In

So, so good.

Have you ever gone to the grocery store to pick up Parmigiano-Reggiano for a recipe, seen a less expensive Parmesan next to it and grab a chunk thinking they’re the same? Parmesan and Parmigiano-Reggiano are similar in name, but they’re actually two different kinds of cheese. There is a chance you’ve never seen genuine Italian […]

And when to use it.

What's the difference? Learn how laws that regulate how parmigiano reggiano cheese is made keep it distinct from parmesan, a popular alternative cheese.

Those two Italian cheese names are often used interchangeably but they are far from the same. Read on to learn about the difference between Parmigiano Reggiano and Parmesan. While they may look similar, there are a number of characteristics that set these two grana style cheeses apart. From the milk used to the naming rights, we will cover all of those in our post.

I am super-excited to announce that as of this month, I am a brand ambassador for Parmigiano Reggiano, the King of Cheese. Parmigiano Reggiano is one of my favorite ways to add richness and depth, umami if you will, to dishes — everything from salads to soups to, of course, pasta. I always seek out the true...Read More »

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