How to Eat Parmesan Like an Italian

Did you know, Parmigiano-Reggiano is the longest aged cheese in the world? It goes through a lengthy production and aging process, which gives this cheese its bold flavour and makes it one of the most versatile. Here are 4 ways of how you can eat and enjoy one of the world’s oldest cheese.

In Chunks with Traditional Balsamico

The first thing I learned when I arrived in Bologna was how delicious it is to dress my Italian cheese with real balsamic. Not just any balsamic but with Aceto Balsamico Tradizionale di Modena. A small bottle of the authentic stuff will run you about 40 euros but the taste is so worth it. It’s not balsamic vinegar. It’s made from cooked grapes and grape juice then aged for at least 12 years. The quality is much more silky and richer than the store-bought kind you use to dress salad. It goes well with Parmigiano-Reggiano cheese that has been aged for 24 months and breaks perfectly into bite size chunks. We ate cheese with balsamic everyday.

Grated as a Condiment

Parmigiano-Reggiano is the longest aged cheese in the world. It can age up to 36 months. The texture is drier and more crumbly than younger cheeses which makes this one ideal for grating over pasta and meat.

As an Aperitivo

Aperitivo is a popular time of day when Italians get together to socialize, enjoy pre-dinner drinks and nibble on light foods to help open up the digestive system before a big meal. Italians often combine it with grilled vegetables or cured meats.

Naked

Parmesan doesn’t need any dressing or accompaniment! You can eat it right out of the packaging. Italians will tell you, you should always eat the hardened outer layer. This part of the cheese often gets left behind but Parmigiano-Reggiano cheese producers say it’s just as nutritional as the inside. There is no treatment and no colouring added.

I like the youngest aged Parmigiano-Reggiano at 12 months. I compare it to mozzarella – it tasted sweet, soft, and so milky.

Parmigiano-Reggiano makes everything taste better. If you’ve never tasted this cheese before I recommend sampling it from youngest to oldest so you can gradually prepare your palates.

If you want to know what to look for when buying real parmesan cheese (not the fake stuff) check out my post from the cheesiest place on the earth.

I was a guest of Emilia-Romagna and the BlogVille house in Bologna where I learned to eat, live, and feel like a local.