Parmigiano-Reggiano is one of the great aged cheeses from the Emilia region of Italy. It is characterized by its strong, long-lasting flavor and granular structure. It can be eaten at room temperature as an appetizer or paired with a number of other Italian foods.
Traditionally, Parmigiano-Reggiano is paired with other products from the region, fruit of the same land, climate and culinary know-how. Try pairing the cheese with ripe pears or a couple drops of Traditional Balsamic Vinegar from Modena, and in terms of wine with Lambrusco or Malvasia from Parma.
If instead you prefer to further enhance its distinctive flavor, pair the cheese with dishes of equally strong flavors and persistent aromas. When flavors are well paired, no single flavor should cover or mask another. Here are some examples of foods and wines with similar body.
In terms of wine, try pairing well-aged Parmigiano with a structured Italian red like Barolo or Brunello di Montalcino. Medium-aged Parmigiano is perfect with Champage and rose wines.
In terms of jams, pear with balsamic vinegar is ideal and as for mostarda, try apricot or melon.
If you want to serve honey on the side, look for “tiglio,” chestnut or Erica.
Parmigiano can also be paired with fruits like pears, grapes and strawberries. Also consider serving it with walnuts, dried figs and toasted almonds.
A medium-bodied, aromatic beer also pairs nicely with Parmigiano. Try a Lager for an aperitivo or a Weiss during dinner.
How to serve it
Grated on sauces, risotto, soups and broiled vegetables like fennel.
Shaved on beef carpaccio, in salads or on thinly sliced artichokes.
How to store it
Parmigiano should be stored in a dry place. Slices that have been vacuum-packed can be stored in the refrigerator for a couple of months. Slices that have not been vacuum-packed should be loosely wrapped in plastic wrap, so that the rind can breath, and placed in a container in the fridge.