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What you need to know about your Parmigiano Reggiano

1) Fun facts

- More than 3 miliion cheeses are being produced every year by approx 420 dairy farms in a protected area between Parma, Mantua, Reggio Emilia and Modena, in Northern Italy between the river Po and the Appennines.
- It is made every day, all year round from two separate batches of fresh milk: evening milk and morning milk
- One whole cheese weighs approx 32 kgs (70 lbs)
- To make 1 kg of cheese you need 16 liters (3,5 gallons) of milk
- Parmigiano is among the first solid foods given to newborns, pregnant women can eat it without any problems and athletes know how fast the body assimilates the rich protein after a work out
- If you are lactose intolerant you can still consume the 24 months old or older Parmigiano > ask your doctor for confirmation

2) How to store it

- After you have received your cheese bought here on XMRBazaar with Monero you can leave it in the vacuum seal and store it in a cool and dark place for up to 6 months.
- One you open it, you throw away the plastic from the vacuum seal. From that moment you wrap it in the special cheese paper that comes with every order, so the cheese can 'breathe' and you store it in the middle section of your fridge.


3) Uses

Do you think that 1 or 2 kilo is a lot? If you only grate it maybe yes.
- You should know that in Italian households 80% of Parmigiano is eaten as a snack, appetizer or side dish, while grating is basically a commodity that comes with the cheese. Try it in small chunks as an appetizer with a glass of Procecco, just by itself or together with something sweet as a chutney, honey or 12 year aged Balsamic Vinegar of Modena. You will soon find that 1 kilo is not that much.
- Grated cheese can be kept in a closed glass jar for at least a few weeks. So in case your piece of Parmigiano is coming near the end, you can grate it all up at once if you like.
- In case 1 kilo is really too much for you, note that you can re-vacuum a piece of it, or keep a piece in a freezer. This is recommended to do immediately when you open the vacuum packed 1 kilo piece. Yes you can freeze big pieces of Parmigiano but freezing grated cheese is not recommended.

4) Recipes?

Open a new private tab in Tor in your Brave Browser, make sure your Mulvad VPN is active, and search for the millions of recipes with Parmigiano via DuckDuckGo. For sure you will find something that fits your desire of the moment.

5) Freebie

A free recipe!
As we really don't want to throw away anything because it's so good, here is an idea on how to recycle the rind.
The most classic way to use the rind is to cut it into cubes and add it to soups, broths, and stews. With the heat, the cheese will start to soften and release its flavor, making the taste even more intense than if simply grated.
So, do not throw away the rind of the Parmigiano. It is 100% natural and edible, but you do want to cook it.
It will also make a fun snack by cutting it into little cubes and bake it in the oven.


Thank you for supporting these 420+ dairy farms that make this wonderful product.


If you like these Tips & Tricks and want to know more about Parmigiano, feel free to send a direct message.
You also can make a donation just by clicking Order on this Listing.

Make sure to check out all the listings and start your journey in the world of Parmigiano Reggiano:
https://xmrbazaar.com/user/ItaliaShop/

Tags: cheese, recipes, food, italy, free

Published on: April 17, 2025

Views: 7