I don’t know about you, but my childhood memory of parmesan cheese is still very vivid. It was a Thursday, and it came pre-grated in a green cardboard cylinder. Mom put it in the fridge for a long time until one day she finally opened it and decided to make spaghetti. Come on, admit it. The first time you met parmesan cheese involved spaghetti as well. But several years has passed since then. Gourmet shops are no longer just for big cities and Italian restaurants are already serving regional dishes on top of the classics. And since we are all used to tasting different things and making discriminating choices, I think it is time that we take a closer look at the Parmigiano Reggiano beyond spaghetti, a king of cheese that is thousands of years away from parmesan cheese.

Parmigiano Reggiano is a medium-fat cheese that is made from partly skimmed and unpasteurized cow’s milk. Traditionally, it is made made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano is naturally prepared, and no chemical preservatives or artificial additives are used. The Parmigiano Reggiano, like fine wine, is a living product, capable of maturing and evolving in flavor.

The Parmigiano Reggiano is a simple tasting cheese, and can stand on its own. Just break off a small chunk off the brick, and you are ready to serve. Although its taste is simple, it can complement a wide range of flavors as well.

This cheese is a staple for every Italian athlete’s diet, because it has protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But what makes this cheese very interesting is the way it is opened, or “cracked” from the wheel.

In case you have never seen a Parmigiano Reggiano cut open and wonders how these cutters were able to cut into such ragged and craggy wedges, well you will be surprised if I tell you that those wedges are there on purpose. For some, breaking into the 24-month old Parmigiano Reggiano wheel is like “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano needs to use a particular set of tools five different types of knives to ensure that the internal crystalline structure and crumbly texture is preserved and intact.

The Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and judgment the maker decides every phase of production with his hands. More than just a pasta ingredient, the Parmigiano Reggiano is a product of an intimate endeavor. So don’t stop grating. Try the Parmigiano Reggiano cheese today!

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