parmigiano reggiano cheese


whole wheat penne pasta (in a cream sauce) with chicken, sun-dried tomatoes and spinach

one pot wonder that is magical, flavorful, and delectable.


¾ box whole wheat penne pasta 

1 lb chicken breast, cut into large chunks 

2 tbsp minced garlic 

2 tbsp olive oil

1 jar sun-dried tomatoes (in oil) 

2 cups spinach

½ cup + 2 tbsp cup heavy cream

A little of the starchy cooking water from the pasta

2 tsp cornstarch

Seasoning mix of red chili flakes, Italian seasoning, paprika, salt, pepper, dried basil, and parsley 

1/3 cup grated Parmigiano Reggiano (Parmesan cheese)


In a large pot, boil water (salt it) and cook pasta to package instructions (usually 8 minutes or so until al dente)

In a deep skillet with high sides, heat the olive oil over medium high heat.

When the oil comes to temperature, add in the chicken and garlic, season, and cook until the chicken begins to turn light brown.

Once the chicken is partially cooked, add in the sun-dried tomatoes and oil and reduce the heat to medium low. Let the chicken and tomatoes cook for a few minutes

At this point, the pasta should be close to completion. Drain the pasta and reserve about ½ cup of the cooking water

Once the tomatoes have developed a little more color (darkened), add in the spinach and cover with a lid and let it wilt.

Once the spinach has wilted, add in the heavy cream, cornstarch, and cooking water. Let the sauce thicken over the course of a few minutes.

Once the sauce has thickened, add in the pasta, stir so that the sauce coats each noodle

Garnish with red pepper flakes and fresh grates Parmigiano Reggiano and serve


Look, everyone! It’s a pic of the last wheel of parmigiano reggiano I’ll probably ever handle. I was going through some photographs and found this; figured I’d throw it up on Tumblr for all you cheese-friendly folks.

I’m used to quartering wheels and we used to have a competition at work to see who could get the closest. I left my job as reigning champion, with a total variance of 0.21 lb.

If you have never seen a wheel of parm in its natural state, this one’s a pretty good example. It weighed about 88 pounds and was roughly 30 months old. It was worth a little over a thousand dollars. Yep, that’s a grand right there.

This is one of my favorite cheeses. Once you have stuck your face between the freshly split halves of a wheel of parm and smelled that ineffable aroma you will never be able to look at the sad green can in the same way.

Some Parm Facts:

  • It can be made only in ParmaReggio EmiliaBologna (only the area to the left of the river Reno), Modena, (all in Emilia-Romagna), and Mantova (in Lombardia, but only the area to the south of river Po).
  • It’s made with full-fat milk from the morning’s milking as well as naturally-skimmed milk from the previous evening. The cream separates overnight, resulting in a part-skim cheese.
  • It takes about 175 gallons of milk to make a single wheel of parmigiano!
  • After a year of aging, a master grader checks the soundness of each wheel using only a hammer and his trained ear. The master grader hammers the cheese, listening to ensure there are no voids.
  • Every wheel is branded and stamped, so that each can be traced to its origin point, one of roughly 400 cheese houses.
  • It is an ancient cheese, unchanged by time. When you eat a piece of parm, you are tasting what people tasted 900 years ago. You get to devour history!
  • The playwright Molière decided to live on a diet consisting of 12 ounces of parmigiano reggiano and three glasses of port a day.
  • Parm was at one point worth so much in England that during the Great Fire of 1666 Samuel Pepys buried his in the garden to protect it from the flames.
  • There are over 300,000 wheels of Parmesan cheese stored in bank vaults in Italy, worth over $200 million. The cheese is held as collateral for loans to the cheese makers to assist their cash flow as the cheese takes so long to mature.

And that’s all I got. This will be the final episode of Cheese of the Month, seeing as how I’m no longer working with cheese. Go forth, and accept no imitation parm!


Homemade Fettuccine Alfredo with Spicy Honey Chicken & Shrimp

My Whole30 is over and all of the delicious carbs are now allowed. You will definitely thank yourself when you stop buying processed alfredo sauce, and just make it yourself. True alfredo sauce has 3 ingredients (not including seasonings) so it comes together in a breeze. You don’t have to make your pasta from scratch like I did, but believe me, it’s a killer.  This is loaded with vegetables and 2 types of protein (because why not), and it was incredible! 

Ingredients for Alfredo Sauce 

2 ½ cups heavy cream 

3 tbsp butter + 1 ½  tbsp light olive oil so that the butter doesnt burn 

3-6 cloves minced garlic (depending on how much you like garlic – I used 6) 

Pinch red pepper flakes 

½ tsp nutmeg

½ cup Parmigiano-Reggiano (Parmesan) cheese (+ more if needed/wanted)

Freshly ground black pepper and kosher salt, to taste 

Ingredients for Chicken & Shrimp

3 boneless, skinless chicken thighs, cut into bite size pieces (fat trimmed as much as possible) 

½ lb small shrimp, peeled and deveined 

Marinade: 1 tsp sweet paprika, 1 tsp Hungarian paprika, ½ tsp black pepper, 1 tsp granulated garlic, ½ tsp granulated onion, pinch red pepper flakes, 1 tsp kosher salt, 1 tsp Italian seasoning, 2 ½ tbsp raw honey, and 3 tbsp light olive oil. 

Ingredients for Pasta 

Fettuccine (cooked to package instructions in salted water) (I used homemade pasta – recipe coming later)

Retain the starchy pasta to thin out sauce if necessary 

Vegetables of your choice – I used 1 whole diced red pepper, ½ lb asparagus (cut into thirds) and organic spicy spinach blend from Trader Joe’s

Fresh parsley/herbs for garnishing 


In a deep skillet over medium-low heat, heat the butter and olive oil together. 

Once the oil comes to temperature, add in the garlic and red pepper flakes and let cook for about 25-40 seconds to rid the garlic of its raw flavor 

Add in the heavy cream and raise the heat to medium-high and let the cream come to a gentle simmer. 

Once simmering, season with the nutmeg, salt, and pepper, and add in the cheese.

Reduce the heat to low and let simmer for a few minutes while you cook the chicken. 

In a separate pan, heat a small amount of light olive oil over medium-high heat. 

Once to temperature, cook the chicken thighs until cooked through. 

About 2 minutes before the chicken is done cooking, add in the shrimp and cook until pink. 

At this point, the pasta should be nearly done cooking. 

Add the pasta, chicken, shrimp, and vegetables to the alfredo sauce, give a good stir. 

Raise the heat to medium and let all ingredients combine. Add in more cheese at this point if you would like. 

If you want, add in the remaining cooked marinade to flavor the sauce. 

Once the vegetables have been warmed through, turn off the heat. 

Garnish with fresh parsley and serve. 


Flavors (Simon Dominic)

For @blameitonssamd ❤️

Originally posted by callmeloco0

    “Ooh, let’s go in there!” Hyukwoo said, pointing at a brightly lit tent filled with tables of happy-looking people eating delicious-looking food.

     “Everyone good with that?” Jay asked. Everyone was, so in they went. It took a few minutes of waiters rearranging tables for them to be able to sit down together, but soon they were all seated. It had been months since they’d all gone and done something fun together like this, and this had been a perfect opportunity- Seoul’s biggest food and wine festival coincided with a short span of less busy time the artists had.

    “Wow,” Kiseok said, eyeing a plate a waiter was carrying to another table. “This looks great. Good idea, Hyukwoo.”

    Soon a waitress came to give them menus and get their drink orders and soon they were ordering their food, all talking cheerfully. Kiseok was sitting between Hyunjung and Jay, who was recounting the story of a particularly lively night at one of his favorite clubs during which he had almost gotten in a fight, and soon Kiseok and the rest of the table were in hysterics.


    “Oh my gosh, you won’t believe who’s out there!” Yuna, a waitress, gushed as she handed Kayleigh, one of the chefs, a slip of paper containing a table’s orders.

    “Who?” Kayleigh asked, only quickly glancing up from the pan of asparagus and tomatoes she was sauteing.

    “AOMG!” Yuna said. “Like, all of them!”

    “Really?” Kayleigh asked, though her voice didn’t rise; she was still focusing.

    “Yes!” Yuna said. “We better make sure their food is extra good.”

    Kayleigh chuckled. “Technically, we have to make sure everyone’s food is extra good.”

Keep reading

Caught Red-Handed, Say Cheese

You’re a farmer and your life’s work is the cultivation of precious Parmigiano Reggiano cheese. You wake each morning to three golden ingredients—milk from northern Italy, salt and calf rennet—that you’ll combine to create a rich flavor for family gatherings and romantic evenings across the world. More importantly, you think, as you rise out of bed, it’s about the passing on of a tradition—bringing the past into the present. But at the grocery store, you notice an assortment of cheeses being sold under the guise of Parmigiano Reggiano, with ingredients you can’t even pronounce. Your heart drops. What do you do? Speak to the store manager? Warn customers as they walk by? No, this is 2015: you look to big data. By providing a real-time view of production, it can be determined which is the authentic Parmesan cheese, which is great for farmers, cheese-lovers and putting fraudsters out of business. The new Wild Ducks podcast is out. Listen to the quackers on cheese →


After we picked parsley, basil, and tomatoes, I put together a gorgeous focaccia pizza, loaded with some of our harvest, plus lots of garlic and grated provolone and Parmigiano Reggiano cheese. I assembled the pizza in the garage on my favorite card table, and just kept adding tomatoes.

Now the house smells amazing. The crust is springy and moist with crispy edges, and the combination of the salty cheeses is perfect. I keep going back for more, but there’s plenty. We’ll have leftovers to enjoy later tonight and for lunch tomorrow.

The recipe for Perfect Pan Pizza comes from the March/April 2016 issue of Cuisine at Home.

Baking sheet pizza dough ingredients:

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1-¾ cups water
  • 2 tablespoons olive oil, plus additional ¼ cup olive oil

Pizza dough directions:

Whisk together the flour, yeast, and salt in the bowl of a stand mixer. Add water and 2 tablespoons oil. Mix with a dough hook on low speed until all flour is moistened, scraping down bowl if necessary. Increase speed to medium and knead dough until it pulls away from sides of bowl, 5 to 15 minutes.

Transfer dough to an oiled bowl, cover, and let rise until doubled in size, 1 to 2 hours.

Preheat oven to 400 degrees with rack in lowest position, and place baking stone on rack. Pour ¼ cup oil in center of a half sheet pan. Punch down dough and transfer dough to baking sheet. Using your fingertips, gently press dough outward to fill pan.

Top dough with desired toppings and bake on baking stone until crust is golden, about 30 minutes.

Margherita pizza toppings ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh garlic
  • 1 pound shredded Provolone cheese
  • 1 cup shredded Parmesan cheese (I used Parmigiano Reggiano)
  • 2 cups halved cherry tomatoes (I used more!)
  • Salt
  • Fresh basil and parsley


Combine oil and garlic and spread over dough, leaving a ½-inch border. Combine cheeses and sprinkle over dough. Top with tomatoes and sprinkle with salt.

Bake according to directions (above), then sprinkle with chopped herbs.