(photo from Culture Magazine)
Parmigiano Reggiano. Not pre-grated, not that shit that comes in a canned shaker or is any way, shape or form, pasteurized. We’re talking about the “King of Cheeses” for God’s sake, so have some respect here. You want the real stuff, raw and imported. You know I love my American cheese makers, but you have my permission–actually, my encouragement–to roll your eyes at the next person trying to sell you ‘Parmesan’ at the farmer’s market. It’s not even a distant cousin to the real thing. This is 660 years of traditional cheese making at it’s absolutely most perfect execution. What the cow’s eat, how the milk is heated, where it’s aged–all of it is regulated by law and all of that fuss makes sense after one bite. There is no other cheese as nuanced as Parmigiano, with its perfect balance of creaminess, crunch, sweetness and salt. This is one of those cheeses that, once you have the real thing, you are very hard pressed to use any lesser substitute.
Merry Christmas and Happy Holidays from the Missus and I to our friends, family and fellow food lovers.