{"id":14065,"date":"2014-09-30T07:00:05","date_gmt":"2014-09-30T11:00:05","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=14065"},"modified":"2014-10-10T11:36:32","modified_gmt":"2014-10-10T15:36:32","slug":"parmigiano-reggiano-whats-name","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/parmigiano-reggiano-whats-name\/","title":{"rendered":"Parmigiano Reggiano: What’s in a Name?"},"content":{"rendered":"

This blog post by Amy Sherman of Cooking with Amy<\/a>, is part of a series promoting delicious Parmigiano Reggiano cheese and Parmigiano Reggiano Night, a virtual global dinner party happening on October 25. For more information, please visit Parmesan.com<\/a>.<\/em><\/p>\n

\n

Forgive me cheeses, for I have sinned. I am not a Catholic, but I would like to confess and be absolved. My sin? I have sometimes listed parmesan cheese as an ingredient in recipes instead of Parmigiano Reggiano<\/a>. That was wrong because \u201cparmesan\u201d is not the same as Parmigiano Reggiano<\/strong>. I know it\u2019s not. Just as an experiment, buy \u201cparmesan cheese\u201d one time and try it in a recipe and you\u2019ll see what I mean. I once bought some that indicated imported and was wrapped in the colors of the Italian flag. Only after being sorely disappointed did I notice it was imported alright, from Argentina. The cheese called parmesan doesn\u2019t have the same intense umami flavor and it doesn\u2019t have the right texture, especially those lovely crunchy crystals that come with age. What does it have instead? Probably a cheaper price tag and an Argentinian passport stamp.<\/p>\n

Of course the flavor and texture of Parmigiano Reggiano varies with age. Not that it means older is always better. In cheese, as in life, there are advantages at every age. While you might not bring your grandma to a rave, you also wouldn\u2019t want to take a toddler to the symphony. Among other things, in order to be Parmigiano Reggiano the cheese must be aged for at least a year. The broad categories of ages in Parmigiano Reggiano are +18 months, +24 months, and +30 months. Think toddler, adult, and senior.<\/p>\n

So let\u2019s take them out for a spin! Generally speaking, the adult Parmigiano Reggiano aged 24 months is likely to be your go-to cheese. It\u2019s the favorite among Italians. It\u2019s good for eating of course, but also for adding to dishes and for grating.<\/p>\n

Less intense but still terrific is the younger toddler, at anywhere from 16 -18 months. It\u2019s particularly good for shaving into those long strips that might adorn a Caesar Salad<\/a>.<\/p>\n

The aged to perfection seniors, at 36 months or more are true umami bombs. When you want rich flavor and creamy texture in pasta sauce, risotto or in fillings for pasta, or just enjoy nibbling on a hunk with crunch, it\u2019s the best choice.<\/p>\n

The good news is that any of these Parmigiano Reggiano cheeses are fine on a cheese plate. While the baby is a bit sweeter in flavor and the old lady a bit spicy, both are perfectly charming.<\/p>\n

If you love Parmigiano (and really, who doesn\u2019t?), be sure to celebrate Parmigiano Reggiano Night on October 25<\/span><\/span> using the free Parmigiano Reggiano App. This app will allow you to be part of a global dinner party celebrating the king of cheese. Don\u2019t miss out on the fun, sign up for the app right now<\/a><\/span>!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Blogger Amy Sherman explains that Parmigiano Reggiano by any other name simply isn’t the real deal<\/p>\n","protected":false},"author":1,"featured_media":14066,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[319,360],"coauthors":[352],"class_list":["post-14065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-community-culture","tag-global-cheese"],"acf":[],"yoast_head":"\nParmigiano Reggiano: What's in a Name? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Blogger Amy Sherman explains that Parmigiano Reggiano by any other name simply isn't the real deal\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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