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10 Delicious Parmigiano-Reggiano Cheese Recipes

Parmigiano-Reggiano is one of the most revered cheese in the world. Here are some of our favourite ways to eat it.
10 Delicious Parmigiano-Reggiano Cheese Recipes

Parmigiano-Reggiano, a salty and umami hard cheese, is one of the most revered cheeses in the world, originating from Parma, Italy, and produced exclusively in select areas of the Emilia-Romagna region using locally sourced ingredients–specifically cow's milk, salt and calf rennet. The cheese has a rich history in Parma, dating back to the Middle Ages when Benedictine and Cistercian monks sought to make a cheese, using local ingredients, with a long shelf life. Based on this history-and-locale connection, Parmigiano-Reggiano has a Protected Designation of Origin seal, which prevents other cheese producers from replicating it. (Imitation versions are sold simply as "parmesan".)

A naturally lactose-free cheese, authentic Parmigiano-Reggiano is made in large wheels identified by surface inscriptions and stamps designated by the Parmigiano-Reggiano Consortium, the governing body that regulates the stringent cheese-making process at over 300 dairies.

Most wheels are aged from a minimum 12 months up to 36 months. 24 months is the most common, though there are some specialty wheels that are aged up to 10 years or more. The older the cheese, the more the taste and texture changes from milky and creamy, to nutty and crumbly. You may notice that as the cheese ages, there are white crystals that become more defined. Commonly mistaken for salt, these crystals are actually tyrosine, a flavourless amino acid. Nonetheless, it does add a nice crunch to your bite.

As the Parmigiano-Reggiano matures, the wheel also forms a natural rind. The rinds can be tough but don't discard them. Regional chefs have found creative ways to repurpose the rinds: using it to enrich the flavours of soups, sauces and risotto, turned into crackers, and even finely chopping and added to ragu. As you eat through cheese wedges, freeze the rinds in a container until ready to use. Here are some of our favourite ways to use this highly coveted cheese and its rind.

Parmigiano-Reggiano "croutons"

As Parmigiano-Reggiano cheese matures, the wheel forms a natural rind. The rinds can be tough but don’t discard them. These Parmigiano-Reggiano “croutons”, made from the rinds, can be sprinkled on soups, salads or enjoyed on a cheese plate.

Parmigiano-Reggiano rind croutons on a plate and wooden board.Photo, Erik Putz.

Savoury herb shortbread cookies

These easiest ever savoury herb shortbread cookies are baked in one pan, and perfect for those who prefer savoury over sweet. 

Squares of savoury herb shortbread cookies on parchment paper-lined blue platter.Photo, Erik Putz. Food Styling, Eshun Mott. Prop Styling, Madeline Johari.

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Classic parmesan risotto

Risotto is one of the most common ways of cooking rice in Italy, this classic parmesan risotto turns arborio rice, broth and of course, Parmigiano-Reggiano, into a creamy, comforting meal.

Parmesan risotto on a wooden spoon.Photo, Roberto Caruso.

Zucchini parmesan crisps

Make snacking a little more vegetable-forward with these addictive zucchini parmesan crisps.

Zucchini parmesan crisps on a piece of parchment.Photo, Erik Putz.

Puff pastry cheese straws

These crisp, savoury puff pastry cheese straws–made with butter puff pastry–are as fun to make as they are to eat.

Puff pastry cheese straws in a drinking glass next to two flutes of sparkling wine.Photo, Erik Putz.

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Easy minestrone soup

Simmering a piece of Parmigiano-Reggiano rind in this easy minestrone soup soup adds depth of flavour and umami notes. Remove rind before serving.

Minestrone soup in a bowl with a spoon.Photo, Roberto Caruso.

Parmesan-caramel shortbread icebox cookies

If you like Chicago mix popcorn, you'll really love these sweet and salty parmesan-caramel shortbread icebox cookies.

Parmesan and caramel shortbread icebox cookiesPhoto, Sian Richards.

Quick chicken parmesan

Parmigiano-Reggiano and mozzarella cheeses are essential to chicken parmesan, also called chicken parmigiana.

Quick chicken parmesan and arugula salad on a black platePhoto, Roberto Caruso.

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Brussels sprouts in parmesan cream

This Brussels sprouts in parmesan cream recipe will convert even the most die-hard brussels-sprout skeptic. Our secret weapons? Cream, prosciutto, and of course, plenty of Parmigiano-Reggiano.

Brussels sprouts in parmesan cream in a bowlPhoto, Yvonne Duivenvoorden.

Warm mushroom and arugula salad

Peppery arugula and cheese-crusted golden mushrooms make this warm mushroom and arugula salad a perfect winter side dish.

Warm mushroom-arugula saladWarm mushroom-arugula salad recipenPhoto by Roberto Caruso

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