Ingredient: Parmigiano-Reggiano cheese

Parmigiano-Reggiano is a hard and granular Italian cheese that has a lengthy aging process spanning from 12 months to more than four years. It is made with just a few ingredients: raw, unpasteurized cow’s milk, sea salt, and rennet (a natural enzyme produced by calves).

However, the manufacturing process requires a lot of time, patience, and expertise. Parmigiano Reggiano cheese has an idiosyncratic flavor that is similar to the flavor found in dried mushrooms and soy sauce. It is called “umami.” The process of aging adds a lot to the complexity of its flavor and affects its color. The color of Parmigiano Reggiano can range from pale white-yellow to a deeper golden hue. Parmigiano Reggiano cheese can only be produced in five Italian provinces: Parma, Reggio-Emilia, Bologna (left of the Reno River), Modena, and Mantova (right of the Po River). Like balsamic vinegar, olive oil, and wine, Parmigiano Reggiano cheese comes with a strict set of regulations and designations under European Union law. Protected Designation of Origin (PDO)—protects the integrity of Italian food. Parmigiano Reggiano cheese is a staple of Italian cuisine, but it can be used in many recipes from other parts of the world. It can be added to lamb, salads, appetizers and cheese trays, risotto, and broth.