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Posted on 10/07/2025 3:41:26 AM PDT by Adder
Parmesan, formally known as Parmigiano-Reggiano, hails from Italy’s Emilia-Romagna region and has been crafted for over 900 years. True Parmesan is protected by DOP status, ensuring traditional, regional production. Rich in protein, calcium, phosphorus and essential vitamins like B12 and K2, Parmesan can support bone, muscle and immune health. It’s low in carbs and lactose, making it keto- and lactose-intolerant-friendly.
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True Parmigiano Reggiano is delightfully nutty and a far cry from the green can stuff. Italians eat this stuff by the kilo weekly. Its some of the first food given to babies there. It is hard to find the real deal here that is not been sitting for weeks or months, slowly drying out and losing flavor. Try getting some shipped from Italy from places like Parma Shop [https://www.parmashop.com/en/]. Even with shipping costs, the price per pound helps to offset the total cost. The difference in taste is stunning.
“...and has been crafted for over 900 years”
It’s a damn shame to see that cheese, my FAVORITE cheese, ending its near 1000 year run, all because of Universal Voting in the EU.
I love parmesan cheese. About 20 years ago when I was living in Europe on an expat assignment for Wally, I was working for their global sourcing department. As such, I had to go all over Europe and visit with Wal-Mart’s suppliers. One of the places I went was a parmesan cheese factory in Italy. If you’ve never smelled wet Parmesan....OMG!!! It smells just like puke. It was really hard not to gag when I was in the factory. The only smell anywhere near as bad was when I was in Vigo, Spain at a company that canned freshly caught fish. That absolutely reeked also.
The best cheese in the history of the world!!!!!
While I like a good Parm, my absolute favorite is Extra Sharp Provolone. BelGioiso makes a dandy.
Very sorry, Sir, but nobody intends to stop the production of Parmesan cheese - least of all the Italians, most of whom are aware of the „gold made from ivory“, as a local poet once so mellifluously called the Parmigiano Reggiano.
Sixteen pounds of fresh, unpasteurized milk - and this has to come from cows which live in the vicinity of the city of Reggio n. E. where it is, and has to be, produced - are necessary to produce one single pound of Parmigiano Reggiano cheese!
It is, in its ingredients and all of its manufacturing processes, strictly protected as a „protected designation of origin“ (DOP - denominazione di origine protetta) under Italian national law, as well as EU laws.
It is protected even more strictly than its cheaper cousin, the Grana Padano cheese, which is also tasty, although many gourmets consider it a cheap alternative and not really „up to snuff“. (That may be true to some extent, but Grana Padano is, on the other hand, considerably cheaper than its more ancient, nobler cousin. However, if you are cooking and you have no genuine Parmigiano Reggiano at hand, there are much worse alternatives than Grana Padano 😃).
So, as they say, have no fear. Enjoy, and buon appetito, as the Italians say 😋
I’m probably a heathen for saying this but I prefer the Wisconsin made Sartori Sarvecchio parm over Reggiano. It took is loaded with tyrosine.
I worked for a chemical company for awhile. One of my accounts was a sushi restaurant. I used to gag when I walked in the back door and through the kitchen.
“Very sorry, Sir, but nobody intends to stop the production of Parmesan cheese - least of all the Italians”
It won’t be up to the Italians, it will be up to their new masters, unless the Italians are able to win a civil war which may not even happen.
I’m probably a heathen for saying this
Why, yes...yes you are...
LOL! j/k, my FRiend
Romano cheese is just better.
Their new masters?
Now I’ll have to check the details of the labeling on the block I recently got at Costco. Because the old block is almost done for.
The bacteria that makes it redolent of sweaty gym socks, is because …. it’s the same bacteria that makes sweaty gym socks
Bless you my cheesy child!
Wife loves her Parmigiano-Americano.
OTOH, I will stick with my Parm-Reg until I can’t cook any longer.
Sorry, they are NOT the same cheese. Check out the price per pound next time you’re in the Specialty Cheese department.
The main differences between parmesan and Parmigiano-Reggiano are their aging processes and how their ingredients are regulated.
***For a cheese to be classified as Parmigiano-Reggiano, it must come from particular regions of Italy and contain only certain approved ingredients. Parmigiano-Reggiano is also aged at least 1 year and up to 3 years. ****
Parmesan, on the other hand, is not regulated and may be aged as little as 10 months.
My Italian/Sicilian family has been using Locatelli brand for years. Try small chucks of cheese with honey !!
I prefer locateli pecorino Romano over parmigiana.
But as I got old i developed dairy allergies so i just drool over both.
I think Il Mulino in NYC gave everyone a fresh chunk of Reggiano as an appetizer. Nutty and delicious. Right up there with Le Bernardin’s salmon mousse.
Parmesan Crusted Oven-Baked Potato Slices
Ing 4 med yellow potatoes scrubbed/unpeeled 3 tbl olive oil ¼ tsp ea garlic/onion powders,
black pepper ½ teaspoon dried parsley ½ tsp salt or to taste 4 tbl shredded Parm divided
Method-- Parchment rimmed b/sheet. Mandoline potatoes ¼" thick. Toss w/ ol/oil, garlic/onion powders, pepper, parsley, salt, 2 tbl Parm. Bake golden 450 deg in single layer 20-25 min, flipping potatoes after 10 min. Once browned, top w/ 2 tbl Parm; bake 3 min til cheese bubbles and browns.
Chef Notes Store leftovers in fridge 4 days or freezer 4 months. Reheat in air fryer, wrapped in foil in the oven, or broil briefly w/ sprinkle of Parm.
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