Parmigiano-Reggiano

By Unknown Writer #2

Chef Viggo Anderson

Parmigiano-Reggiano is one of the world's three or four incomparable cheeses, and never has an imitation equaled it.

Although fascinating to many, comprehending every detail of its production is not necessary. We all know greatness when we encounter it.

It's handmade, usually only eight or twelve wheels at a time, and its quality is found in its inconsistencies.

It takes an amazing 160 gallons of high-quality milk to make one 85-pound wheel of Parmigiano-Reggiano. And the milk requires none of the sterilization procedures that can damage milk's delicate nutrients. As a result, each pound of this cheese contains the concentrated nutrients of two gallons of milk. An excellent source of protein, calcium and phosphorus, the cheese is also rich in vitamins A, B2, B6, B12, E, D and K; pantothenic acid, biotin, magnesium, zinc, copper, potassium, sodium, and cobalt. Actually, Parmigiano-Reggiano has more vitamins and minerals than most other sources of animal protein--a real plus for those limiting their meat consumption.

What makes Pamigiano-Reggiano so outstanding is its long and careful aging.

Each wheel of Parmigiano-Reggiano is aged for an average of 24 months--the longest of any hard cheese.

During this aging process, important changes take place that give this cheese its distinctive flavor, texture, aroma and nutritional value.

So, let's make some autumn dishes with this cheese.

Parmigiano-Reggiano Ice Cream

1 cup heavy cream

2 cloves garlic, peeled and sliced in half lengthwise

1/4 teaspoon nutmeg

3 cups grated Parmeggiano-Reggiano

Aged balsamic vinegar, the older the better

Accompaniments:

Multigrain raisin or crusty French bread

Red grapes

Pear or apple slices

Walnuts

Spicy greens such as arugula

Bring cream, garlic and nutmeg to a boil in a heavy saucepan over medium high heat, watching constantly. Remove garlic from the cream. Add Parmeggiano-Reggiano, a half-cup at a time, stirring constantly until all the cheese is incorporated. Continue stirring until cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat-resistant dish and refrigerate until cheese stiffens. Scoop portions of "gelato" with an ice cream scoop onto 6 salad plates.

Garnish with your choice of accompaniment listed above. Drip a few drops of aged balsamic vinegar over the "gelato" and serve.

Minted Poached Pear

Serves 6

2 cups water

2 cups red wine

1 cup sugar

1 lemon

3-4 sprigs fresh mint (or 2 teaspoons dried)

4 firm pears with stems

5 ounces Parmegiano-Reggiano in large nuggets

6 sprigs fresh mint for garnish

In a saucepan combine the water, wine and sugar. Bring to a boil, stirring until sugar dissolves. Peel the lemon in long strips, leaving the bitter white pith behind. Juice the peeled lemon. Add peel, juice, and mint to the wine mixture. Remove from heat.

Peel each pear and cut a thin slice off each pear bottom and quickly stand the pears in the wine mixture. Simmer over low heat for about 15 to 20 minutes depending on ripeness.

When tender through, the pears are finished. Cool off in the liquid.

Remove pears and strain. Boil the liquid until it coats a spoon (sticky syrup).

To serve, spoon a small puddle of warm syrup onto a plate. Place a pear in the center of the plate and arrange several nuggets of Parmegiano-Reggiano next to it.

Garnish with mint sprigs and serve immediately.

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