Its strong and spicy aroma along with its savoury and intense flavour make 40-month Parmigiano Reggiano a product with unmistakeable characteristics, whose demand is increasing across all consumers’ tables. The Consorzio del 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.

The project is part of the three-year partnership between the Consortium and JRE and has involved a select group of restaurants from Austria, Belgium, Croatia, France, Germany, Italy, Netherlands, Romania, Serbia, Slovenia, Spain, Ireland, and the United Kingdom. In the United Kingdom, the partnership will include a bespoke press event at Da Terra restaurant in London on 23rd September 2021, where Executive Chef & Co-Owner, Rafael Cagali, will create a 5-course dinner using 4 different ages of Parmigiano Reggiano.

Similarly to how Parmigiano Reggiano is indelibly tied to its area of origin – which includes the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna – the chefs were tasked with finding a “local” interpretation for their dishes. This has given rise to some delicious fusion recipes and incredible pairings, such as the 40-month Parmigiano Reggiano, trout, butter, juniper and oyster from Herzig restaurant in Austria; the Maultaschen with 40-month Parmigiano Reggiano from Krone Lamm restaurant in Berlin; and the Freshwater shrimps with pineapple and 40-month Parmigiano Reggiano from Le Relais du Coche restaurant in Eyguières, France.

The key to Parmigiano Reggiano’s success is its versatility, as it can be used in the kitchen beyond just “dusting” on 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 continues to grow year-on-year, reaching 44%.

It is worth pointing out that while the minimum maturation period for Parmigiano Reggiano is 12 months, there is no maximum maturation period established by its 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, which are the basic bricks of the protein chain. This protein breakdown (proteolysis) determines Parmigiano Reggiano’s structure and sensory properties as well as its digestibility.

Crumbly, extremely soluble, and possessing a 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, it is only when tasted on its own that this cheese can reveal the full extent of its complexity and organoleptic features – from spicy notes like nutmeg and pepper, to nuts, and meat stock.