When
you
want
to
top
off
your
favorite
authentic
Italian
recipe
with
a
tasty
finishing
touch,
most
recipes
recommend
sprinkling
a
generous
amount
of
grated
Parmigiano
over
the
top
of a
dish
just
prior
to
serving.
However,
are
you
sure
that
container
of
grated
cheese
is
really
what
it
purports
to
be?
In
this
article
we'll
provide
some
tips
and
tricks
on
what
to
look
for
in
authentic
Parmigiano
so
you
will
be
sure
that
you're
not
missing
out
on
the
unique
flavor
that
makes
Parmigiano-Reggiano
the
king
of
cheeses.
True
Parmigiano-Reggiano
cheese
is
made
in
much
the
same
way
as
it
was
originally
produced
over
eight
centuries
ago.
It
is a
raw
cow’s
milk
cheese
that
has
been
aged
for
a
minimum
of
12
months,
but
the
cheese
can
also
be
aged
as
long
as
24
months.
Parmigiano-Reggiano
is a
name
protected
by
law
and
a
cheese
with
this
name
can
only
be
produced
in
specific
areas
of
Italy
–
namely
Parma
and
Reggio
Emilia
where
the
name
Parmigiano-Reggiano
originates.
In
order
to
produce
and
market
cheeses
of a
similar
type
and
consistency,
non-certified
manufacturers
label
their
products
“Parmesan.”
Unlike
Parmigiano-Reggiano,
which
must
be
produced
under
strict
guidelines
and
regulations
in
order
to
be
certified
as
authentic
Parmigiano,
“parmesan”
does
not
have
any
such
requirements.
In
many
cases,
it
is
bulked
up
with
fillers
and
has
a
flat,
salty
taste.
In
order
to
find
the
real
deal,
here
are
some
key
things
to
look
for
when
trying
to
identify
authentic
Parmigiano-Reggiano
cheese.
First
and
foremost,
true
Parmigiano
is
not
cheap.
The
average
price
is
between
$15
and
$20
per
pound.
Pre-grated
containers
of
so
called
“parmesan”
or
“parmigiano”
are
most
likely
not
the
real
thing
or
they
are
not
as
fresh.
Find
a
grocery
store
with
a
good
cheese
department
and
look
for
a
slice
or
chunk
of
Parmigiano-Reggiano
with
the
rind.
The
easiest
way
to
identify
true
Parmigiano
is
by
inspecting
the
rind.
According
to
the
guidelines
of
the
Parmigiano-Reggiano
Consortium,
the
rind
must
have
the
markings
of
identification
which
include
the
name
Parmigiano-Reggiano
in
pin-dot
writing
that
is
“not
covered
by
oblique
lines.”
Any
cheese
that
does
not
contain
this
stamp
is
not
authentic.
Once
you
have
found
a
true
piece
of
Parmigiano,
take
a
look
at
the
cheese
itself.
It
should
be a
creamy
color
with
a
hint
of
yellow.
Longer
aged
cheeses
could
be a
deeper
shade
of
yellow.
It
should
be
dry
but
not
oily,
and
you
should
be
able
to
see
small
granules
throughout
the
cheese.
Fresh
Parmigiano-Reggiano
will
be
semi-hard
but
will
easily
break
into
bite
size
chunks
using
your
hands.
If
you
are
able
to
smell
the
Parmigiano
prior
to
buying,
it
should
be
lightly
fragrant.
There’s
an
earthiness
to
it
and
yet
it
can
also
be
slightly
fruity.
If
you
are
in a
quality
market,
they
may
let
you
taste
a
piece
of
the
cheese
prior
to
buying
as
well.
If,
upon
tasting,
the
primary
note
of
the
cheese
is
salty,
that
is a
sign
the
cheese
is
potentially
old
or
the
slice
was
cut
too
close
to
the
rind.
A
good
tasting
Parmigiano
is
complex
and
leaves
you
wanting
more.
Once
you
have
found
your
piece
of
Parmigiano,
it
can
be
used
in a
variety
of
ways:
grated,
shaved,
broken
into
bite
sized
pieces.
It
truly
does
deserve
the
name
King
of
Cheeses,
and
once
you
have
a
taste
of
true
authentic
Italian
Parmigiano-Reggiano,
any
other
“parmesan”
will
not
taste
the
same.
Sources:
http://www.parmigianoreggiano.com
