I don’t know with you, but the way I remember my first parmesan cheese encounter is still very clear. It came pre-grated on a Thursday afternoon in a green cardboard cylinder. It sat in the fridge for a couple of weeks until my mom finally opened it and made spaghetti. Admit it. Your first encounter with parmesan cheese was something like that as well. But America and I are no longer kids. Gourmet shops are no longer exclusive to the big cities and Italian restaurants now serve regional menus instead of pure classics. And since we are all used to tasting different things and making discriminating choices, I think it is time that we take a closer look at the Parmigiano Reggiano beyond spaghetti, a king of cheese that is thousands of years away from parmesan cheese.

Parmigiano Reggiano is a medium-fat cheese that is made from partly skimmed and unpasteurized cow’s milk. It was initially made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, among other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. This type of cheese is naturally prepared and no chemical preservatives or artificial additives were used in its production. The Parmigiano Reggiano is a living product capable of maturing and evolving in flavor, just like any fine wine.

You can have the Parmigiano Reggiano cheese on its own. All you have to do is break off a small chunk, and that’s it. But since everyone just loves the Parmigiano Reggiano, you can also pair it with a never ending list of other flavors that will highlight its subtle bite and sweetness.

An essential part of any Italian athlete’s post-workout diet, the Parmigiano Reggiano cheese is also a great source of protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But the main attraction of this cheese is its traditional opening, called “cracking.

If ever you have not witnessed a Parmigiano Reggiano cut open, or if you are wondering how the cutters were able to get through the craggy and rugged wedges, you will be surprised to know that those wedges were left on purpose. Some people consider breaking into the 1-year old Parmigiano Reggiano wheel as “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano needs to use a particular set of tools five different types of knives to ensure that the internal crystalline structure and crumbly texture is preserved and intact.

The Parmigiano Reggiano is an expression of the cheese maker’s sensibilities and judgment the maker decides every phase of production with his hands. That makes the Parmigiano Reggiano more than just a pasta ingredient, but a product of an intimate process. So don’t stop grating. Try the Parmigiano Reggiano cheese today!