Parmesan Reggiano Cheese: From Ancient Roman Feasts to Modern Culinary Masterpiece

The first recorded mention of Parmigiano-Reggiano is from 1254. According to legend, about 900 years ago, Benedictine monks in the Parma-Reggio region of Italy created this cheese to extend the shelf-life of their surplus milk. During the 1300s and 1400s, these monks held a monopoly on Parmesan cheese and exported it across Italy. As its popularity grew, it spread throughout Europe.

With its increasing fame, many imitations of Parmigiano-Reggiano emerged. To protect the authentic cheese, Italy issued a decree giving exclusive control over its production and sale to the Parmigiano-Reggiano Cheese Consortium. In 1955, the official name for genuine "Parmesan" cheese was established as Parmigiano-Reggiano. It is of note that Parmigiano Reggiano gets better with age. Before refrigeration existed, this hard cheese was perfect for storage and long-distance transport. It was popular on sea voyages and cherished by connoisseurs, including presidents. By the 18th century, it even made its way to Thomas Jefferson's table.

Over the years Parmesan has found its way in many culinary delights and there are many reasons to love this cheese beyond the obvious. But do you know how Parmigiano Reggiano and Parmesan are nearly the same yet different?

In Europe, only true Parmigiano Reggiano, which meets PDO standards and comes from approved regions, can be called Parmesan. However, outside Europe, the term isn't protected, so you might find cheeses labeled "Parmesan" that are imitations from places like the United States, Australia, or South America. These might be aged cow’s milk cheeses made in a similar style, but they don't have the heritage of Parma and Reggio-Emilia.

The main difference between Parmigiano Reggiano and Parmesan cheese outside Italy is in consistency and complexity. Parmigiano Reggiano is aged a minimum of two years, while Parmesan in the States is usually only aged for about 10 months.

Thinking of how versatile this cheese is:• It's a great garnish for pasta, salad, and eggs.

• It adds flavor and binds ingredients when mixed into burger meat.

• It can turn into its own pasta sauce with a little pasta water, egg, and seasoning.

• You can add it to a cheese plate with some olives and jam.

• It's perfect for making biscuit or pizza dough.

• Mix it with melted butter, breadcrumbs, and herbs for an amazing casserole topping

The long and extended aging process of Parmigiano Reggiano gives it its distinctive granular texture that melts in your mouth. This grana-style style cheese today happens one of world's most beloved cheeses. Its rich flavour and versatility make it a favourite in many dishes, from pasta and salads to sauces and casseroles. Genuine Parmigiano Reggiano, with its long aging process and granular texture, remains the gold standard for cheese lovers everywhere.