'The King of Cheese' - Parmigiano Reggiano

Italy Cow Parmigiano-Reggiano.JPG
Italy Cow Parmigiano-Reggiano.JPG

'The King of Cheese' - Parmigiano Reggiano

100.00

A Tasting Supper
Date: Wednesday 26 September 2018
Time: 7.00pm-10.00pm
Venue: La Fromagerie MARYLEBONE

In May 2012 two major earthquakes struck Northern Italy causing wide-spread damage, notably toppling and smashing 10% of the region’s production of Parmigiano Reggiano, The King of Cheese. In Italy these became known as the 2012 Emilia Earthquakes and were made world-famous by Massimo Bottura’s ‘Risotto Cacio e Pepe’ which succeeded in helping to sell many of the broken wheels.

Our producer of Parmigiano Reggiano was one of those affected by the earthquake. For him the damage was devastating - not only was most of his stock destroyed, but he was also forced to stop production for some time. Thankfully, however, he teamed up with his neighbour through the dairy co-operative Le Marzette to continue making cheese.

With the first of these new wheels coming soon to our shop, we are delighted to host an event celebrating the return of this cheese which is a testament to the resilience of the people of Emilia Romagna. Taste Parmigiano Reggiano from a freshly opened wheel, and enjoy a regional supper showcasing the beauty and complexity of this fabulous ingredient. 

A portion of the ticket price will be donated to a charity in support of rebuilding the area. The ticket price also includes dinner, wine pairings & Parmigiano Reggiano Gift Bag to take home.

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So much goes into the making of a wheel of Parmigiano Reggiano. The pastures are sown with seeds of different grasses to give a varied and desired texture for the animals to enjoy.  Because there is only grass feed for Parmigiano Reggiano there is careful and controlled feeding to ensure that the animals are getting the right amount of nutrients. You will not see cattle grazing outside unless on very limited pasture as they are kept in open 'barns' where there is a constant supply of sweet grass and hay. This very pure fodder gives the milk its consistency and flavour. All the laws, recipe and traditions surrounding this cheese are guarded and overseen by the Consorzio, even down to the way the cheeses are stored and matured. The wheels are checked for size and flaws, with any not meeting the strict code discarded by scoring deep markings around the outside of the cheese so they cannot be sold on by the black market as Parmigiano Reggiano.  These marked cheeses are used for grating in the food production industry.

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MENU TBC

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Places to this workshop are limited. Please note that we cannot process refunds after the purchase of a ticket, although you may transfer your ticket to another person if you are unable to attend after purchasing a ticket.

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