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King of Cheeses: Parmigiano Reggiano

Parmigiano Reggiano: Buy bulk, freeze and don’t throw away the rind!
Arguably, Parmigiano Reggiano (Parmesan or Parm) is one of the more expensive cheeses you’ll find at the market. That’s due to it’s aging process (between 12 – 36 months) and strict regulatory inspection by the Consorzio del Formaggio Parmigiano Reggiano.  It’s the real deal and it’s worth it!

Although you’re not going through wheels at home, we do recommend buying in bulk if you can.
We’e confident you can find plenty of uses for that large wedge of cheese. It’s our go to snack and we add it to so many dishes: eggs, salads, soups, pasta and of course pizza!  Don’t be fooled by the seemingly inedible hard rind of the real Parmigiano Reggiano. It’s a keeper and it just so happens to be one Italy’
s biggest kept secrets.

Collect the rinds, store in an air tight container and toss in the freezer. They’ll store for as long as you want, for years if you need them to but we suspect they won’t last long.  Keep a keen eye for them at the market. We’ve seen them for cheap! Don’t mind the strange looks received in the check out aisle, you definitely know something they don’t.

Parm Broth & More
Toss the rind in at the start of your rustic broth and take out just before you serve.
The parm rind turns your broth into an incredibly rich and versatile liquid that can be used in soups, pastas, risotto and beans in need of a boost.
Add the rind directly from the freezer and  into a risotto or pasta sauce. It’s a key ingredient in our weekly Pasta con Ceci. The rind will soften and release an intoxicating savoriness…just don’t forget to remove before you serve.

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Cobble Hill 250.929.4655

Cook Street 250.590.8595

Fort Street 250.590.8599

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Media Jenn Pott

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We would like to acknowledge Pizzeria Prima Strada is grateful to operate in the beautiful traditional unceded Coast Salish territories of the Lekwungen, Esquimalt and Hul’q’umi’num people.

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