#thekingofcheese

[gabyglifestyle]

My utmost #love: #theemperor ##thekingofcheeses #parmigianoreggiano #bestintheworld I love it on absolutely everything, and, even more so, by itself. #800yearsoftradition, still made in the same exact way, and NATURALLY #lactosefree. Yes, #believeitornot it IS true. #fridaygreatnews #yourewelcome. https://www.instagram.com/p/B2qXO7rgAQf/?igshid=1piapog4305es

[frankprisinzano]

#MantecatoAlParmigiano #Method Try this out Make a tomato sauce with fresh bay leaves and leave it a little bit wet Cook your paccheri to a perfect aldente and add into the sauce Bring all to a nice boil Kill the heat and whisk in handfuls of super finely grated #ParmigianoReggiano cheese (should be like a dust) in waves one handful at a time, each time being sure to melt the cheese completely into the sauce The sauce will turn slightly pink and that is how you know its enough cheese Serve piping hot This is a #SpecialtyOfTheHouse at @SupperNYC so it’s in the rotation #PastaOfTheCentury #PeelYourScalpBack #KickYourAssDownTheStairs #BigFlavor #TheKingOfCheese (at Supper Restaurant) https://www.instagram.com/p/BnaSwfGAqQ0/?utm_source=ig_tumblr_share&igshid=dkx9oib5e2qc

[fromageselfies]

One of my favorite things to do is crack the big wheels of cheese- I like to jokingly call parmigiano cracking my workout-of-the-day. At a whopping 80 pounds, wheels of the king of cheese weight more than half of what I weigh- but yes! I can still pick them up by myself! The only reason that they are any sort of difficult is the fact that their rinds get pretty sweaty and wet- hard to get a grip on! People are always absolutely fascinated by the process of cutting open an entire wheel of parmigiano- one of my favorite photos of my boss is a shot of him holding a half wheel of freshly cracked parmigiano over his head, while a young boy looks up at him and the cheese in ABSOLUTE awe. We had a visitor inspecting the store a few weeks ago, and he happened to be in our department while i was cracking a wheel of parm, and he absolutely could not look away- it’s almost entrancing if you’ve never seen it before! Anyway, I’m sure that a fairly large percentage of you are familiar with parmigiano reggiano  (especially because we’ve talked about it not too long ago!), but I’ll cover the details of this world-famous cheese, just in case!

Country of Origin: Italia, of course!

Milk type: raw cow’s milk

Rennet type: traditional, animal rennet, as per Parmigiano’s PDO designated standards (sorry vegetarians!)

If you’re a foodie, I highly recommend watching the show “The Chef’s Table”- in particular, the very first episode, where Massimo Bottura is featured- much of this episode revolves around Parmigiano, and what this chef did for the cheese. i won’t spoil it for you, but it’s a story that makes me want to use Parmigiano in EVERYTHING! 

One of my favorite things to do with freshly grated parmigiano is to butter the outside of a slice of bread meant to become a grilled cheese sandwich, and firmly press in some grated parm. You will get the most golden and delicious outer crispy shell for a sandwich that you’ve ever had! Another simple way to eat it, as recently pictured by Aziz Ansari snacking- grab some great balsamic, a wedge of fresh cracked parm and drizzle that balsamic over. Then go to town! YUM!

[frankprisinzano]

Go out there and crack open today’s cheese wheel folks #HappyMonday #TheKingOfCheese #ParmigianoReggiano @dipalofinefoods (at Di Palo's)

[frankprisinzano]

Ladies and Gentlemen observe the #Ceremonial Splitting of the #Parmigiano at #DipaloFineFoods on #Mott and #Grand Street in #LittleItaly #theKingofCheese (at Dipalo's Fine Foods)

[frankprisinzano]

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A post shared by Frank Prisinzano (@frankprisinzano)

The King of Cheese is alive and well at Dipalos on #Mott and #Grand Street. Here is a fall #Parmigiano #wheel being expertly split into eights with only a pointed #cheese knife. The rind on a wheel of this cheese is almost impossible to cut traditionally with any knife but if done with the tip of a long heavy dagger like edge of a cheese knife in a rocking motion following a straight seam as you see here it makes it seem like child's play. #Dipalos is the best place period to get seasonal #ParmigianoReggiano and its close cousin #GranaPadano plus just about any other Italian cheese you can think of. #bestitaliancheeseshop #thekingofcheese (at Dipalo's)