Chatelaine Kitchen

Cooking tips: Parmesan / Parmigiano-Reggiano

Parmgiano-Reggiano is the most treasured of all Parmesan cheeses. I don’t like to use anything but when it comes to salads and pasta dishes. It’s more expensive than other kinds but it’s strong flavour goes a long way. My tips: * Use the rind too. Store them in a resealable plastic bag or in plastic wrap until the next time you’re making a homemade sauce or soup or even just heating up the store-bought kind. Simply add the rind to the sauce or soup while it heats it imparts a lovely cheese flavour. *The best way to check for the real deal? Parmigiano-Reggiano has its name etched into the rind. (See my pic below) *Ever wonder: Why does my Parmesan have white spots? And is it still ok to use Parmesan when it has white spots? Yes! The spots indicate that it’s aged a bit, these usually appear a while after the wedges have been cut from the wheel. But it’s still fine to eat the cheese. I love adding Parmigiano-Reggiano to tomato sauce especially my spicy arrabiatta tomato sauce. I stir the leftover rind into the sauce while it simmers to develop flavour. And I use grated Parm over the tomato sauce once it’s been tossed with pasta. Here’s my step-by-step on how to make it (and there is a link to a pdf of the recipe to the right of the video): Do you have any favourite meals that you just couldn’t imagine without Parmesan?