Parmesan Perfection: My Best Tips for Parmigiano-Reggiano
Right, let’s talk Parmigiano-Reggiano. If you know me, you know I love this cheese. Savoury, nutty, complex and wonderfully versatile. But are you really getting the most out of it? Here are my best tips to save money, store it properly, and use every last crumb, rind included.
Buy Smart
Good cheese does not have to break the bank. Look for the name Parmigiano-Reggiano stamped on the rind, which tells you it is the real thing, made in a small corner of northern Italy and aged for at least twelve months. Warehouse clubs such as Costco often sell the genuine article for far less per pound than the supermarket. More cheese, fewer regrets, and fewer arguments with your bank account.
Store It Properly
If you are just tossing your Parm in the fridge uncovered, we need to talk. This is not a bag of salad you are going to forget about and throw away in two weeks.
Wrap it in parchment or waxed paper, then loosely in foil, and keep it in the cheese or vegetable drawer. The paper lets it breathe while the foil stops it drying out. If it starts to look dry, wrap it in a slightly damp piece of cheesecloth under the foil for a day to bring back some moisture. No cling film; it makes the cheese sweat.
Grating Technique Matters
Rasp grater: light, fluffy snowflakes that melt into pasta in seconds.
Box grater: a heartier texture, perfect for pasta and for those ‘I’ll just have a little bit’ moments that turn into half a block.
Vegetable peeler: delicate curls that melt beautifully over warm dishes and salads. Posh, innit?
Grate on demand. Pre-grated cheese loses its aroma fast. And let’s be honest: if you grate it fresh, it does not count as calories. That is the rule. I do not make them.
Do Not Toss the Rind
The rind is liquid gold. Drop it into soups, broths, beans or tomato sauce as they simmer and it gives them a deep, savoury backbone. Fish it out before serving, unless you fancy someone chipping a tooth mid-dinner. Keep a bag of rinds in the freezer so you always have one ready.
Break It, Do Not Slice It
For a cheese board, snap off chunks with a short, stubby Parmesan knife instead of slicing. Breaking exposes more of that crystalline texture and deep, nutty flavour. It also makes you feel rustic and Italian, like you should be wearing a linen shirt and saying ‘Mamma mia!’ a lot.
Sweet and Savoury Magic
Do not sleep on this one. Pair Parm with figs, grapes or a drizzle of honey. The contrast between salty, nutty cheese and natural sweetness is unreal, like finding money in your winter coat pocket. For dessert, try aged Parm with dark chocolate or a glass of dessert wine. Sweet, salty and insanely delicious, like putting on socks straight out of the tumble dryer.
Recipes to Try
Make the most of your Parm with my Spaghetti Carbonara, Eggplant Parmigiana, Spring Pea Risotto, and Chicken Parm Meatballs.
This lesson is part of my Anyone Can Cook Kitchen School. Next, learn knife skills.
Frequently Asked Questions
How should I store Parmigiano-Reggiano?
Wrap it in parchment or waxed paper, then loosely in foil, and keep it in the cheese or vegetable drawer of the fridge. Avoid cling film, which makes the cheese sweat.
Can you eat the Parmesan rind?
Parmigiano-Reggiano rind is not waxed, so it is safe to eat, but it is very hard. It is best simmered in soups, broths and sauces for flavour and removed before serving.
What is the difference between Parmesan and Parmigiano-Reggiano?
Parmigiano-Reggiano is the protected Italian cheese, made in a defined area of northern Italy and aged at least twelve months. ‘Parmesan’ on its own is often a generic name for similar cheeses made elsewhere.
Is pre-grated Parmesan as good as grating your own?
No. Freshly grated cheese has far more aroma and melts more smoothly. Grate it just before you need it.
What goes well with Parmigiano-Reggiano?
Figs, grapes, pears, honey, balsamic vinegar, dark chocolate and dessert wine all make wonderful partners.
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