Parmigiano Reggiano is the “ King of cheese.”
“Parmigiano reggiano is recognised the world over as an entirely natural food with a long tradition, an artisanal production process, and a mild, distinct flavour that makes it above all, a delicious food, a tasty snack and an ideal ingredient in every kind of cooking. Its unique and remarkable versatility increases the options for consumption, making this cheese a real “food for life.”
Quoted from “A natural story – Parmigiano Reggiano”
Yes, the story of this cheese is unique, and that’s what makes it different. Parmigiano Reggiano is the “ King of cheese” and is” referred to as a perfect food. There was no reason to not fall in love with this cheese. History says the monks from the Parma and Reggie Emilia region’s of Italy transformed milk into large wheels of cheese for slow and natural maturation. Hence, Parmesan cheese was born out of necessity to store milk over long periods during winter.
Even though cutting edge technology exists for taking care of the quality of milk and welfare of the cows, the practices and the tools used to make cheese remains the same. Approximately 13.5 liters of milk is required to make a kilogram of Parmesan cheese with techniques and traditions passed down from generations. After the different procedures, the mass that eventually forms cheese is placed in molds. These molds are wheel-shaped and made of steel. When these steel rings or wheel is tightened, it leaves the dotted writing on the sides of the cheese wheel. The imprint specifies the month, year, and the cheese factory.
Moving on to the health benefits; Parmesan cheese is naturally low in lactose content (< 0.1%) due to its typical production process. The fat content is also low. Parmesan is mainly constituted of proteins which are easily absorbed by the human body. It is a rich source of calcium, phosphorus, and zinc. Around 50 grams can provide for 70% of the daily dietary requirement of calcium for an adult.
After all these good things about an ingredient… How could I leave without a recipe that let it shine? I choose Brussels sprouts for a reason. It’s a vegetable not much liked in my house. But trust me when I say this “ with Parmigiano Reggiano everything tastes better. “ Enjoy!!!
Baked Brussels Sprouts with Parmigiano Reggiano
Preparation time: 15 min
Cooking time: 25-30 minutes
Brussels sprouts 500gms
Garlic 6-7 pods
Olive oil 5 tbsp
Chili flakes 1 tbsp
Paprika ½ tsp
Salt and pepper
Honey 1 tbsp
Parmesan cheese. 4 tbsp
- Wash and slice the Brussels sprouts into halves or quarters. Heat a pan add 2 tbsp olive oil.
- Sear the Brussels sprouts on the pan for about 2 to 3 minutes on high heat. Taking care not to burn.
- Now place them in a baking tray or tin. To the same pan add the rest of the olive oil, garlic, chili flakes and let it sizzle.
- Slowly pour over the brussels sprouts along with paprika, honey, salt, and pepper.
Bake in a preheated oven for 25 to 30 minutes at a degree Celsius. Grate Parmigiano Reggiano and bake for a couple of minutes more.