Party With a King: Parmigiano Reggiano

The last monarch of Italy passed away in 1983, but for the past 900 years another king has been ruling in the kitchens of almost every household on the Italian peninsula-Parmigiano Reggiano.

Owing to its ease of use and appreciation by almost all palates, Parmigiano Reggiano perfectly lends itself to any sort of party or festive occasion. Served as a side or the main event, either way, Parmigiano Reggiano can add the right touch of regality-and with no fuss.

If you are hosting a small get-together, place a large triangular slice of Parmigiano Reggiano on a wooden cutting board. For larger festivities, obtain an appropriate portion of the cheese wheel, leaving it intact. The guests will have fun carving away at the block with a cheese knife.

Depending on your preferences, you can surround the cheese with fresh fruit, such as cut up pears or dried fruits like dates and figs. Additional accompaniments include nuts, cured meats, chutneys, and a loaf of crusty rustic bread. For the adventurous, try drizzling some aged balsamic vinegar on a piece of cheese.

As Parmigiano Reggiano ages with time, its complexity in structure increases while its taste and smell intensify. Therefore, remember this simple rule when choosing a wine: The more mature the cheese, the simpler structure and higher acidic value of the wine.

If you love whites, the bubbliness of Prosecco makes a perfect choice for a toast, followed by a crisp light- to medium-bodied white wine. If you are a lover of reds, pair the cheese with a lush fruity wine. But don't forget to throw a few lagers or Pilsners into the cooler for your beer buddies.

After the festivities, some Parmigiano Reggiano may be left over. For smaller pieces and "chips," toss them into zip lock bags; larger pieces can be wrapped tightly in any sort of food grade plastic wrap. Then, store the cheese in a cool place (between 40-46 F / 4-8 C), such as at the bottom of a refrigerator-but don't freeze it unless it has been grated. Now you are ready to throw a party fit for a King!

Which Parmigiano Reggiano?
Ask the Experts

According to Luigi Guffanti, not only does the taste of Parmigiano Reggiano become more complex with age but the fragrance changes at every stage. While the average maturation process requires about 24 months, lengthier periods up to 36 months allow the cheese to achieve its full potential.

At about 15 months, Parmigiano Reggiano assumes a light straw color with few crystals. The smell assumes a milky scent, almost like butter or yogurt. Some experts detect notes of boiled vegetables and grass. The taste is somewhat acidic.

At 24 months, Parmigiano Reggiano resembles straw in color with white crystals, omitting a fragrance of melted butter. Some experts detect notes of fresh citrus fruit, nuts, and even meat stock. The taste becomes slightly peppery.

At 36 months or more, the cheese appears as golden straw, consisting mostly of crystals. The cheese emits an aroma of nuts and spices, such as nutmeg. The taste is now piquant.

Luigi Guffanti, operating since 1876, offers some unique suggestions: