Its strong and spicy aroma, its savoury and intense flavour make 40 month Parmigiano Reggiano a product with unmistakeable characteristics, whose demand is increasing on all consumers’ tables. The Consorzio Parmigiano Reggiano and JRE-Jeunes Restaurateurs have chosen to enhance these features with the project “40 chefs for the 40 month cheese” during which forty chefs from thirteen European countries have developed unique and new recipes, which are also close to home, i.e. strongly tied their area of origin.
For the project that is part of the three-year partnership between the Consortium and JRE, restaurants have been selected from Austria, Belgium, Croatia, France, Germany, Italy, Netherlands, Romania, Serbia, Slovenia, Spain, Ireland and United Kingdom.
Just like Parmigiano Reggiano has been indelibly tied to its Area of Origin – made up of the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna – the chefs too had to find a “local” interpretation for their dishes giving rise to fusion recipes and amazing pairings: from the 40 month Parmigiano Reggiano, trout, butter, juniper and oyster of the Herzig restaurant in Austria to the Maultaschen with 40 month Parmigiano Reggiano of the Krone Lamm restaurant in Berlin and the Freshwater shrimps with pineapple and 40 month Parmigiano Reggiano of the Le Relais du Coche restaurant in Eyguières, France.
All forty recipes with their photos are available here: https://we.tl/t-B01hWuTaQo
“We are thrilled to cooperate with JRE – stated Nicola Bertinelli, President of the Consortium – to bring 40 month Parmigiano Reggiano on the tables of the best restaurants in Europe. The key to success of Parmigiano Reggiano is indeed its versatility: used in the kitchen not only to be “dusted” on the dishes, but also to give a touch of personality to meat, fish and even desserts. This is why Parmigiano Reggiano is present in all the countries of the world with an export share that grows year after year and that has not exceeded 44%”.
For chefs, Parmigiano Reggiano, with its great attention to gastronomy, and thanks to its healthy aspects, its taste and its versatility, is “the Perfect companion of good Food”, states Daniel Lehmann, President of JRE-Jeunes Restaurateurs.
It is worth pointing out that the minimum maturation of Parmigiano Reggiano is 12 months, whereas there is no maximum maturation established by the Production Specifications. During maturation, thanks to the action of the enzymes released by lactic bacteria, proteins are broken down into smaller pieces, free peptides and amino acids, the basic bricks of the protein chain. This action of protein breakdown (proteolysis) determines the structure and sensory properties of Parmigiano Reggiano and its digestibility.
Crumbly, extremely soluble and with strong personality, 40 month Parmigiano Reggiano is appreciated and used as a cooking ingredient to enhance the flavours and aroma of the recipe in a natural way. However, only when tasted on its own, this cheese can reveal to nose and mouth all its complexity and organoleptic features: from spicy notes like nutmeg and pepper, to nuts and meat stock.
