Frederic Melton
Parmigiano Reggiano, or Parmesan, is a hard, granular cheese produced from cow's milk in Italy for almost nine centuries. It is a versatile cheese that can be enjoyed as a snack, with dishes, as an aperitif, or even in a quick dinner bowl. Parmesan is a great addition to pasta and sauces, and it goes well with mashed potatoes. It can also be paired with fruits like pears, grapes, apples, and strawberries, and dehydrated fruits like raisins, plums, and apricots. Parmesan is also a good match for wines, especially sparkling wines like Prosecco and Champagne, and dessert wines like Marsala and Passito.
| Characteristics | Values |
|---|---|
| Type | Parmesan is a hard and granular cheese produced from cow's milk |
| Texture | Grainy and crumbly |
| Taste | Salty and nutty |
| Temperature | Best served at 18-20°C |
| Pairings | Fruits (e.g. pears, grapes, apples, strawberries, raisins, plums, apricots, figs), vegetables (especially when sautéed or roasted), honey, jams, balsamic vinegar, olive oil, pasta, potatoes (mashed or roasted), eggs, toast, salads, meats, crackers, and wines (sparkling, white Italian, medium-bodied red, dessert, Champagne, Prosecco) |
| Cheese Combinations | Cheddar, Gruyere, Mozzarella, White Cheddar, Yellow Cheddar |
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What You'll Learn
Parmesan with pasta
Parmesan, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk in Italy for almost nine centuries. It is a versatile cheese that can be enjoyed as a snack, with dishes, as an aperitif, or in a quick dinner bowl. When served at the right temperature, around 18-20°C, Parmesan's grainy, crumbly structure and nutty flavour can be fully appreciated.
When it comes to pairing Parmesan with pasta, the cheese's maturation period of at least 12 months makes it an ideal choice. Its salty, nutty flavour enhances any Italian pasta, from spaghetti to fusilli. The cheese can be grated or shaved over the pasta, adding a unique taste and texture.
For a simple yet delicious pairing, extra virgin olive oil, and vegetables such as spinach or asparagus, complement the cheese's flavour profile. A dash of balsamic vinegar or a sprinkle of black pepper can further enhance the dish.
When serving Parmesan with pasta, it is essential to consider the portion size. Parmesan is a rich and flavourful cheese, so a little goes a long way. A light hand when grating or shaving the cheese will ensure that its distinctive taste does not overwhelm the other ingredients in the dish.
Additionally, when pairing Parmesan with pasta, it is worth noting that the cheese's salty and nutty characteristics pair well with other cheeses. For example, combining Parmesan with creamy, milder cheeses like mozzarella or provolone can create a delicious and complex cheese sauce for the pasta. Alternatively, for a stronger flavour profile, Parmesan can be paired with cheeses like Swiss, Asiago, or Gouda. Experimenting with different combinations can lead to discovering new and delightful flavour nuances.
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Parmesan with potatoes
Parmesan, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk that has been manufactured in Italy for almost nine centuries. It is a versatile cheese that can be enjoyed as a snack, with dishes, as an aperitif, or even as a quick dinner.
When it comes to pairing Parmesan with potatoes, there are a few delicious options to consider. Firstly, mashed potatoes with Parmesan can be a mouth-watering combination. The rich, creamy texture of the cheese blends beautifully with the smooth consistency of mashed potatoes, creating an indulgent and savoury side dish.
For a more textured experience, roasted potatoes coated with polenta and seasoned with Parmesan offer an irresistible crunch. This dish is perfect for a festive gathering, such as Christmas lunch, and can serve a generous crowd.
In addition to mashed and roasted potatoes, Parmesan can also enhance the flavour of sautéed potatoes. A drizzle of olive oil, a dash of balsamic vinegar, a generous shaving of Parmesan, and a twist of black pepper can transform simple sautéed potatoes into a flavourful side dish.
When pairing Parmesan with potatoes, it is essential to consider the cheese's maturation. Parmesan with a maturation period of 12 to 18 months pairs well with fresh ingredients, such as extra virgin olive oil and sautéed greens, while Parmesan matured for 24 to 30 months complements dehydrated fruits and roasted potatoes.
Lastly, when serving Parmesan, maintaining a temperature of around 18-20°C is ideal, as this range allows the cheese to express its full aromatic and flavour profile.
In conclusion, Parmesan and potatoes are a delightful combination, whether in mashed, roasted, or sautéed form. The salty, nutty flavour of Parmesan enhances the simplicity of potatoes, creating a versatile pairing that can be adapted to suit various dishes and occasions.
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Parmesan with fruits
Parmesan, or Parmigiano Reggiano, is a hard, granular cheese produced from cow's milk in Italy for almost nine centuries. It is a versatile cheese that can be enjoyed as a snack, with dishes, as an aperitif, or even grated over pasta. When it comes to pairing Parmesan with fruits, the type of fruit depends on the maturation of the cheese.
Younger Parmesan, with a maturation period of 12 to 18 months, pairs well with fresh fruits. Some ideal fresh fruit pairings include pears, apples, grapes, and strawberries. This maturation of Parmesan is also excellent with raw vegetables, such as celery and cherry tomatoes, and can be drizzled with extra virgin olive oil to create a delicious salad.
More matured Parmesan, aged between 24 and 30 months, complements dried or dehydrated fruits. Examples of dehydrated fruits that pair well with this cheese include raisins, plums, apricots, walnuts, hazelnuts, and dried figs. This maturation of Parmesan is also suitable for second courses, such as carpaccio or roast beef.
Additionally, Parmesan can be enjoyed with fruit preserves or honey. For example, Parmesan pairs well with Italian preserved fruit mostarda, such as kiwi, apricot, or melon. It also combines harmoniously with honey, such as acacia honey, which has a floral scent and a lightly fruity, sweet, and vanilla flavour.
Overall, Parmesan is a versatile cheese that can be enjoyed in various ways, and its pairing with fruits depends on the maturation period and the desired flavour profile.
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Parmesan with wines
Parmesan, produced from cow's milk, is a hard and granular cheese that has been manufactured in Italy for almost nine centuries. It is delicious as a snack, with dishes, as an aperitif, or even as a quick dinner. Parmesan is a versatile cheese that can be enjoyed with a variety of wines, including:
- White Italian wines, such as Soave or a glass of Malvasia.
- Medium-bodied red wines.
- Dessert wines like Marsala or Passito.
- Sparkling wines, including Champagne and rosé.
- Sauvignon Blanc.
When it comes to pairing wine with a dish that includes Parmesan, such as Chicken Parmesan, the choice of wine may depend on the specific ingredients and preparation methods used. For example, if there is an emphasis on tomato sauce, a red wine like Barbera, Sangiovese (Chianti Classico, Chianti Rufina, or Rosso di Montalcino), or Montepulciano might be a good option. These wines can match the acidity and balance the richness of the dish. On the other hand, if the chicken has a crisp crust and less sauce, a white wine like an Italian Soave or a sparkling wine could be a better choice.
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Parmesan with greens
Parmesan cheese, produced from cow's milk, is a hard and granular cheese that has been manufactured in Italy for almost nine centuries. It is a versatile cheese that can be enjoyed as a snack, with dishes, as an aperitif, or even as a quick dinner bowl.
When it comes to pairing Parmesan with greens, the key is to sauté the greens with a little olive oil. You can choose greens such as dandelion, spinach, or asparagus. Sauté them in a hot frying pan until they are still slightly green, then plate them with a dash of balsamic vinegar, shaved Parmesan, and a crack of black pepper. This combination creates a delicious blend of flavours and textures.
The maturation of the Parmesan also plays a role in its pairing with greens. Parmesan with a maturation period of 12 to 18 months pairs well with fresh fruits and vegetables. The sweetness of fruits like pears, grapes, apples, and strawberries can beautifully contrast the savouriness of the Parmesan. Adding extra virgin olive oil to the vegetables or serving them in a salad also enhances the pairing.
On the other hand, Parmesan that has matured for 24 to 30 months complements dehydrated fruits such as raisins, plums, and apricots. When pairing Parmesan with greens, consider the geographical location and flavour profiles. The concept of "what grows together, goes together" rings true, as Tuscan cheeses pair well with other Italian favourites. Additionally, pairing sweet and salty or sweet and spicy combinations can create a delightful contrast.
For a heartier meal, you can serve your sautéed greens and Parmesan with a side of toast and a poached egg. This combination provides a well-rounded and satisfying dish that can be enjoyed any time of the day.
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Frequently asked questions
Parmesan cheese, or Parmigiano Reggiano, is a hard and granular cheese produced from cow's milk. It has been manufactured in Italy for almost nine centuries.
Parmesan is a versatile cheese that can be paired with various dishes and cheeses. It can be paired with cheeses like white cheddar, yellow cheddar, gruyere, and mozzarella.
Parmesan pairs well with pasta, mashed potatoes, roasted potatoes, salads, and sautéed greens like spinach, dandelion, or asparagus.
Parmesan is often paired with wines, especially sparkling wines like Prosecco and Champagne. It also goes well with white Italian wines, medium-bodied red wines, and dessert wines like Marsala and Passito.
When pairing cheese with other foods, consider the geographical location and flavour profile. What grows together, goes together, so pairing a Tuscan cheese with other Italian favourites like wine and meat is a good option. Look for complementary flavour combinations, such as sweet and salty, or bridge two different flavours with a third element like honey.
