Today we were gathered at the Northwest Culinary Academy on Main Street, for an exclusive Parmigiano Reggiano Masterclass. This was hosted by the Councillor General of Italy in Vancouver and brand ambassador, Canadian author and TV Chef David Rocco.
As guests were asked to settle and sit we were each given a glass of Lambrusco in welcome. As a history lesson, this has been deemed the wine of the farmer and something they have for breakfast.
The night centred around the King of Cheese with its 1000 years of history. This is cheese made the same way today that it has been done for over 1000 years; with unpasteurized milk, rennet, and salt. Thus, described as a legacy, kept for future generations.
We then learned about the aging of Parmigiano Reggiano and how its taste changes with maturation. We then got to taste through a flight of three distinct Parmigiano Reggiano maturations. The goal was to introduce attendees to the nuanced flavours and textures that make this iconic cheese so special.
Parmigiano Reggiano is lactose-free and easy to digest. It has a harmonious and delicate flavour with scents of milk, yoghurt, and fresh fruit. Suitable for aperitifs or to enrich salads and cold dishes.
Our first taste was a 12-18 months Parmigiano Reggiano. The minimum for aging is 12 month, but it is more like 18 months by the time it takes to import and bring it into grocery stores. Parmigiano Reggiano stops actually aging as soon as you cut into the rind and open it. At this age it is a softer and sweeter cheese, not as strong, so great on seafood.
Our next cheese tasting was the 22-24 months aged. Being aged for an extra year, it is darker with more crystallization, offering salty crunches. It is crumbly and grainy with notes of fresh fruit, nuts, and meat stock. It is also described as a “work horse” for adding flavour to traditional Italian dishes like pasta and ragu. It is on the edge without being over powering.
At 30-36 months, this is the oldest of the Parmigiano Reggiano we would be trying. It is especially crumbly and grainy with a pronounced flavour and notes of spices, nuts, and meat stock. This is ideally enjoyed as is, paired with fruit and honey.
Next, we witnessed the cracking of an entire wheel of Parmigiano Reggiano in the 30-34 month mark, valued at $2400. Every wheel is of a different weight and the the rind itself is edible, where you can simply microwave it to make it softer.
We relished the opportunity to try a fresh chunk, after Chef David Rosso used his own set of engraved tools to score, gouge, and snap the wheel in to two.
Then it was back to our original seats for the second half of our evening. Here, we snacked on Parmesan Croquettes paired with white wine. This was a soft and gentle way to enjoy the cheese with a soft centre and crispy crust. Flavoured with a basil aioli and basil snow.
This tempered our appetites as we watched a cooking demo by Northwest Culinary Academy of Vancouver’s Chef Eric. He taught us how to prepare Beef Oshi with Parmigiano Reggiano Motoyaki Mayonnaise, which we would then repeat in this hands on cooking session.
This was a blending of Asian and Italian, which starts with quality Japanese short grain rice. We learned proper rice washing technique and how to cook it without a rice cooker. We witnessed the making of the black garlic parmesan aioli as it got whipped into a purée with an emulsion blender.
We were reassured that the tenderloin was thoroughly sous vided although still bloody, and that we would cook it more via torch flame.
Then it was left for us to assemble with oshi press, torching and topping to finish. Before finally consuming the finished product ourselves as our main course.
And for dessert it was naturally a Cheese Course with balsamic glaze and candied pumpkin.
In short this was a unique way to learn more about Parmigiano Reggiano and truly understanding why it is called the King of Cheese.
Northwest Culinary Academy Of Vancouver
2725 Main St, Vancouver, BC V5T 3E9
(604) 876-7653
nwcav.com
