Parmigiano Reggiano

From my tiny spot here up north I observe that Norwegians, together with the rest of the world, probably, have taken Parmigiano Reggiano to heart. Aka Parmesan, a French name by the way. We cannot have enough of it. Personally I am more in favour of the Swiss Sbrinz, but it is made only in minute quantities, most of which is consumed domestically. The small part being exported, goes to Italy, of course. I think most of us are approaching the way Italians make use of the cheese, for everyday use. Most Italians though, have some finer Parmigiano Reggiano for festive use, such as Sundays. We mostly don’t. The reason for that is probably ignorance and availability.
I like being precise; so there is Parmigiano Reggiano, and then there is Parmigiano Reggiano. What’s the difference?

There is Parmigiano Reggiano, and then there is Parmigiano ReggianoRead More »