While touring in France a few years ago I had the pleasure of trying an abundant amount of cheese, and one that stuck out to me was a mouth watering parmigiano reggiano. Now I know parm cheese doesn’t seem like a big deal to you because you can pretty much buy it anywhere, but I have to tell you blog reader I have been hunting down a cheese of that caliber ever since. That is until now.
There’s something to be said about quality when it comes to cheese, and while I don’t consider myself a cheese “snob” I mean I’ll pretty much eat any of them (except blue I can only wrap my head about that one in like a salad or something). But do you know that kind of cheese that you don’t want to fuss with too much because it’s just SO good on it’s own that you literally put it on plain pasta with olive oil and pepper, and it’s like ah-mazing? Well if you’re not familiar than I would suggest you run (don’t walk) to your nearest Sobeys to get your hands on this delicious 30 month aged parmigiano reggiano because it’s really that good! Plussssssssssssssssssss you could win a prize (more on that in a minute).
Exclusive to Sobeys this cheese has been tripled tested, and even the cows are fed a specific diet. The cows are fed grass or hay from the Apennine Mountain regions, known to produce extra rich, flavourful milk; the cheese is produced at elevations of at least 500 metres; and wheels are aged in the mountains for at least 12 months.
Renowned for its signature nutty, floral flavour and crystal texture this cheese is known as the “king of cheeses,” 30-month aged, Mountain, Triple Tested Parmigiano Reggiano is so much more than a pasta topping.
Did you know that Parmigiano Reggiano has a designation of origin? meaning that there are specific standards that must be met kind of like Champagne and Tequila.
In order to determine what cheese makes the grade it litterally all comes down to a hammer — or in this case, a metal mallet. Experst tapping the wheels of cheese at 12 months allowing cheesemakers to listen for air pockets or cracks (this is not good).
Wheels identified as “flawed” are gouged across the rind to prevent them from being sold as Parmigiano Reggiano. The wheels are visited again at 24 months for an additional test with the hammer. The final test is a spot-check tasting by an expert panel to ensure the best quality.
So after they go all Adele on the cheese an panel of experts then taste test the cheese (um how do I get this gig?) to make sure it’s up to snuff.
Each wheel also weighs 40kg! Ay Caramba! That’s like lifting a reasonably grown child.
Now that we all know a LITTLE more about parmigiano reggiano (mountain cheese), hey I’m a trained teacher you know it’s important to me that you learn something! Let’s get to the fun part, and also the part where you can win stuff! WOO.
In honor of Parm Night (which is basically like an online super party for cheese nerds like us, more deets here) Sobeys put together this super yummy recipe for Parmesan and Herb Crisps that I think could be used for a multitude of recipes! I can’t wait to try them as little croutons for a salad, or to add as little crackers for soups and stews, or you could make these little guys and even crunch them up for a great casserole topping or baked crusted salmon recipe.
I love adding crunch to pretty much any recipe, and the Parmesan And Herbs Crisps are so quick and easy to make, and honestly fill your house with the most amazing scent that you’d think you were making loaves and loaves of garlic bread (but without all the extra carbs woo)!
Here’s the recipe (full disclosure I did not make this up, but I deffinitely ate boat load of them today).
PARMESAN & HERB CRISPS
INGREDIENTS
| freshly grated Parmigiano Reggiano (approx. 4 oz/125 g) | 250 mL | |
| clove garlic, minced | |
|
| finely chopped fresh parsley | 15 mL | |
| finely chopped fresh chives | 15 mL | |
| finely grated lemon zest | 2 mL | |
| pepper | 1 mL |
DIRECTIONS
Preheat oven to 350°F (180°C). Toss cheese with garlic, parsley, chives, lemon zest and pepper until combined.
Mound generous tablespoonfuls of mixture onto parchment paper-lined baking sheets at least 2 in. (5 cm) apart. Tamp down gently with back of spoon to flatten slightly.
Bake 7 to 10 min., or until golden brown and crisp (I baked mine for 7). Cool completely on rack, and gently peel away from parchment paper.
Store in airtight container, between wax paper or parchment paper, up to two days (if they last that long).
About the part where you can win stuff! On November 14th we will be celebrating Parm Night (be sure to check back with me on Saturday (both on my social accounts and here) because I have a special recipe planned that you’re NOT going to want to miss).
I’m proposing you head out to Sobeys grab your mountain cheese (maybe some vino), give one of their recipes a run, and then let’s chat all things cheese online on Saturday (okay and maybe a little bit of wine, or a lot I don’t judge) using the hashtag #myparmnight.
To find out about the whole part tay tay visit this page.
See you Saturday!
xx
Short Presents
**This post was sponsored by Sobeys, however, all opinions expressed are my own.
