Kokova Magazine

Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.

Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.

The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product. It takes 16 litres of milk to produce one kilogram of cheese!

The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age is it at its best. As well as having fantastic nutritional qualities, it's easy to digest, high in calcium and lactose-free.

Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com

Recipe makes 15-20 shortbreads.

Ingredients

Shortbread dough

• 160g plain flour
• 90g grated Parmigiano Reggiano
• 100g soft, unsalted butter
• 2 egg yolks
• Black pepper

To serve

• 1 tbsp chopped fresh rosemary
• 30g grated Parmigiano Reggiano

Procedure

1. Mix together all of the shortbread ingredients to form a dough. Knead gently until smooth.
2. Roll the dough into a cylinder, making sure each end is flat then wrap in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes.
3. Preheat oven to 180oC
4. Remove the dough from the fridge and, whilst wrapped, slice into 0.75cm rounds.
5. Remove the cling film from around the shortbread edges and arrange on a greased baking sheet.
6. Bake for 10-13 minutes. Remove from the oven when the shortbreads are pale gold at the edges.
7. Immediately sprinkle over grated Parmigiano Reggiano and rosemary.
8. Cool before serving.