{"id":37158,"date":"2019-10-02T09:00:15","date_gmt":"2019-10-02T13:00:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37158"},"modified":"2024-09-18T10:23:21","modified_gmt":"2024-09-18T14:23:21","slug":"put-down-the-grater","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/put-down-the-grater\/","title":{"rendered":"How to pair Parmigiano Reggiano with drinks all day long"},"content":{"rendered":"\n

Put down the grater. It’s time to pair Parmigiano Reggiano with drinks. <\/p>\n\n\n\n

“There\u2019s Parmigiano Reggiano, and there\u2019s Parmigiano Reggiano,” says Dino Borri, the Italian-born, New York\u2013based VP of Global Partnerships for Eataly<\/a>, an expansive food hall with eight locations in the US and more in Europe and beyond. Between its US restaurants and retail cheese sales, the store goes through several 85-pound wheels of the cheese a day<\/em>\u2014a considerable portion of the approximately 54,000 tons exported from Emilia-Romagna yearly. Most people are buying it to grate over their pasta and risotto, but Borri pleads: Save the best for the cheese plate. “You need to understand which one to use for cooking and which to buy for eating by the piece,” he says. Of course, any well-aged wheel of Parmigiano Reggiano PDO<\/a> makes for good eats, but the complexity of flavor increases in versions made with the high-fat, high-protein milk of the Vacche Rosse, a rare cattle breed, or those branded \u201cQualit\u00e0 di Montagna,\u201d made from the milk of cows that have grazed in Emilia-Romagna\u2019s higher altitudes. \u201cYou can taste what the cows were eating,\u201d Borri says. \u201cYou can see a difference in color, like in wine, and it\u2019s stronger, saltier, and, because it\u2019s alive, every wheel is different.\u201d Aging is also important; for Borri, the sweet spot is 24 to 36 months. \u201cI have opened a few super-old wheels that were amazing, but when they get too old, they can be dry.\u201d So when you get a perfect piece of Parmigiano Reggiano, don\u2019t wait to eat it\u2014it\u2019s not going to get any better in your fridge. Here are a number of ways to make sure it doesn\u2019t languish.<\/p>\n\n\n\n

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Brunch<\/strong><\/p>\n\n\n\n

Given the affinity between sweet, umami-rich parmesan and tangy, umami-rich tomato sauce, it\u2019s not hard to see how the cheese could up your Bloody Mary. Just swap out the vodka for the more genteel herbal qualities of a gin (which technically turns the drink into a Red Snapper); garnish with basil instead of a celery stick, and rim the glass with freshly grated cheese.<\/p>\n\n\n\n

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After Work<\/strong><\/p>\n\n\n\n

Borri has no problem with beer and Parmigiano Reggiano, as long as it\u2019s quality. \u201cA Belgian style, with good acidity,\u201d he suggests. \u201cTeo Musso in Piedmont creates so many weird, different beers. He\u2019s a microbrewery pioneer in Italy.\u201d Bottled under the name Baladin, Musso\u2019s beers have a cult following among Italian chefs; here in the US, search out Isaac, his bright, citrusy riff on a Belgian witbier.<\/p>\n\n\n\n

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Aperitivo<\/strong><\/p>\n\n\n\n

“Never waste the crust,\u201d Borri says. \u201cUse it for making the broth; then, when it\u2019s softened, cut it up, fry it, and eat it like a snack\u201d (find out how here<\/a>). Salty, savory, chewy, and crisp all at once, it\u2019s addictively good, especially washed down with a strong and bitter sip. A classic sweet vermouth like Carpano Antica Formula has a warm, spicy red-fruit richness as well as a bitter-orange note that complements Parmigiano Reggiano; for a non-alcoholic alternative, try Chinotto, an Italian soda flavored with quinine and the fruit of the myrtle-leaf orange. <\/p>\n\n\n\n

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Cocktail Party<\/strong><\/p>\n\n\n\n

In Emilia-Romagna, locals often reach for the local Lambrusco, a sparkling red wine, but Borri goes for the pale golden bubbles of French Champagne or Italian spumante from Franciacorta in Lombardy and Alta Langa in Piedmont. All three are made in the traditional method, with a second fermentation in the bottle\u2014a time-consuming process that leads to wines with fine bubbles and toasty flavors that go particularly well with the caramel notes of Parmigiano Reggiano.<\/p>\n\n\n\n

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After Dinner<\/strong><\/p>\n\n\n\n

Parmigiano Reggiano is one of the few cheeses that can easily stand up to a grand red wine like Baroloor Barbaresco. It\u2019s also delicious with sweet wines, Borri finds, \u201cespecially very old cheese. The contrast between sweet[wine] and salty, spicy [cheese] is fantastic.\u201d One of his favorites is Passito di Pantelleria, made from sun-dried muscat grapes grown on a volcanic island off of Sicily; look for bottles from Marco de Bartoli, Donnafugata, or Nik\u00e0.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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Bedtime<\/strong><\/p>\n\n\n\n

Contrary to popular belief, eating cheese before bed doesn\u2019t cause nightmares. In fact, the cheesemaking and aging processes concentrates the levels of sleep-inducing tryptophan, an amino acid naturally occurring in milk. Parmigiano Reggiano has among the highest levels of any cheese, so try a chunk before bed with a glass of warm milk and let the tryptophan work its soothing magic.<\/p>\n","protected":false},"excerpt":{"rendered":"

Give your grater a break and add this Italian favorite to your cheese board. Parmigiano can be paired with plenty of beverages that will satisfy any guest.<\/p>\n","protected":false},"author":114,"featured_media":37166,"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":[543,2777],"tags":[2320,670],"coauthors":[141],"class_list":["post-37158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","category-drinks-with-cheese","tag-cheese-pairing","tag-parmigiano-reggiano"],"acf":[],"yoast_head":"\nHow to pair Parmigiano Reggiano with drinks all day long - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Give your grater a break and add this Italian favorite to your cheese board. 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