The Parmigiano Reggiano cheese is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the left of the river Reno and Mantua to the right of the river Po. Only raw milk produced in the area of origin is used to produce Parmigiano Reggiano cheese. It is special milk, with a unique and intense bacterial activity by the autochthonous microbial flora, and influenced by environmental factors, especially the local forage, grass and hay. Parmigiano Reggiano cheese is used in multiple dishes in Italy. Here's a recipe for Parmigiano Reggiano Fondue:
1 clove garlic, crushed
100 ml white wine
300 ml cream
Pinch of nutmeg
Pinch white pepper
150 g grated Parmigiano Reggiano plus 3 cm rind if available
1 tsp cornflour dissolved in 1 tbsp water
Crunchy bread, to serve
Place garlic, white wine and a squeeze of lemon juice in a small heavy-based saucepan and simmer for 2-3 minutes to burn off the alcohol.
Stir in the cream, nutmeg, pepper and Parmigiano Reggiano rind (if available) and simmer for 5 minutes. Remove rind and discard.
Melt in the Parmigiano Reggiano followed by enough cornflour to thicken.
Taste and add further seasoning if necessary.
Serve with plenty of crunchy bread.
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