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Who should be crowned the “King of Cheeses” – The case for Parmigiano Reggiano

20/03/2017

Who should be crowned the “King of Cheeses” – The case for Parmigiano Reggiano

Who has a right to be claimed the title of King of Cheeses?

Today, I’m making a case for Parmigiano Reggiano – or Parmesan.

Parmesan is a patient fellow.  His long, slow and considered ageing process would be the envy of even Dorian Gray.  He originates only from cows living in and around the towns of Parma and Reggio he must wait at least 12 months before he is able to wear the coveted Parmigiana Reggiano stamp.  

Having been lovingly salted, brushed, stroked and turned every week for up to four years his colour deepens, his taste lengthens and his crunch develops.

At a time when the variation of artisanal cheese is being celebrated, the precise consistency of Parmesan remains a critical foundation around which his reputation is forged.  When new cheeses have joined the party he’s politely tipped his hat and wished them well.  He has no need to change.

A traditional and proud chap, he knows that history and taste is on his side.  After all he’s been enjoyed by millions since the 14th century.  Frances famous playwright Moliere also requested a chunk of Parmesan on his death bed and Napoleon enjoyed it grated over green beans.

Parmesan surely deserves the crown.