When Parmesan isn’t Parmigiano Reggiano…..



As a Brit and a keen cook, I was confident I knew a thing or two about Parmesan labelling. I believed that,like champagne and many more foodstuffs, the ability to be accredited with the name derived from being produced in a tightly designated region using specific ingredients or methods. This is all true within Europe. If you buy Parmesan in Europe it is Parmigiano Reggiano and it will indeed be that wonderful, expensive, hard cow's milk cheese wHich is the essential accompaniment to any self respecting risotto.

Jump forward to the asparagus risotto I cooked up in the Thermomix last night. I have only been back in the house for a few days so I was having a look to see what cheese had been chucked into the freezer a couple of months ago- voilà- Parmesan….but hang on, made in Wisconsin – that's a fair few miles from Parma, Italy, when I last consulted the map ( and I was in Parma, Italy two weeks ago!!)

So I opened the packet, this is no Parmesan, heck it's not even pretending to be, it's rubber cheese. I would have to finish my 'hot wet rice' before I could investigate further. There was no escaping the earnest exclamations from the kitchen. Mr N consulted the oracle/Google and American are allowed to call cheese Parmesan. If you want Parmesan you have to buy Parmigano Reggiano, and it will cost in the region of $18 per lb. this is roughly what I pay when waitrose have a buy 2x500g packs – which I do because I love it!

So now I know…..

If you don't know the 'hot wet rice' joke, and have never come across the hilarious Katering show on YouTube, nip across to my link on my Thermomix page, but promise me you are fit enough to burst your sides laughing.



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

3 thoughts on “When Parmesan isn’t Parmigiano Reggiano…..”

    • oops, i didn’t write that very clearly- i chucked the WI cheese in the phoenix freezer and was scratching around the other night to see what was in there.
      the link is loaded on my thermomix page (see menu)- hilarious!

      Liked by 1 person

i'd love to hear from you...

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s