One of the best-known Italian cheeses, Parmigiano-Reggiano is made under strictly-regulated controls in the Parma area of Italy.
Photo courtesy of the Consorzio Parmigiano Reggiano.
Of the 650 producers of authentic Parmigiano-Reggiano, only one is certified as Kosher. It is made by Pietro Fanticini, a third-generation cheesemaker located in Reggio Emilio, the heart of Parmigiano-Reggiano territory. Since 1907, the Fanticini family has produced Parmigiano-Reggiano and other cheeses.
Kosher production began in 1996 and, after the required two-year aging period, the first wheels of kosher Parmigiano-Reggiano were cut, wrapped, and shipped in 1998.
The cheese is light straw in color, with a classic crumbly texture. The flavor is full and fruity with a salty twist. It can be enjoyed in a variety of ways:
With aperitifs
In an antipasto
Grated or shaved on pastas, salads or risottos
In Alfredo sauce or a pesto
On a cheese plate, with a hearty red wine (the classic pairing is a Lambrusco)
Served in chunks with a drizzle of aged balsamic vinegar (this is a popular dessert among connoisseurs—you can serve the cheese on a plate, or in a dessert dish)
As a snack with dipping sauces (pesto, tapenade, parsley sauce, tomato sauce, fruit chutney)
Classic accompaniments include pears, apples, peaches, figs, grapes, walnuts, and kiwi fruit.
