What’s the first thing that comes to mind when you think of Parmigiano Reggiano? Personally, my mind goes immediately to pasta. There’s nothing better to elevate a pasta dish than to sprinkle some cheese on top. But what if I stepped outside my comfort zone? Will my taste buds react negatively if let’s say I incorporate cheese into a dessert? From all the previous years of having cheese in savoury dishes, there’s admittedly some doubt telling me that cheese would not work well with my sweet tooth cravings. Cheese belongs on pizza. It belongs on pasta. Heck, if it’s a cheese curd, it definitely belongs on a poutine. Dessert though? I don’t know about that. Can it!?
Let’s make one thing clear here though. Parmesan and Parmigiano Reggiano are not the same thing. When you go to a restaurant in Toronto and your server comes by your table and asks if you want any Parmesan sprinkled on top of your pasta, most likely you are not getting Parmigiano Reggiano but instead an imitation of it which many of us in North America know as Parmesan cheese.
Italy has strict laws governing the ingredients, production, and aging process of Parmigiano Reggiano. In fact, authentic Parmigiano Reggiano is only produced in five regions of Italy - Parma, Reggio Emilia, Modena, Bologna, and Mantua. That’s why it’s also a PDO (Protected Designation of Origin) product as it embodies the strongest links to the place in which they are made from. Every part of the production, processing, and preparation process must take place within their designated regions in order for it to be registered as PDO. Within these five regions specific to Parmigiano Reggiano production, you’ll also only find three ingredients used to produce this naturally lactose-free cheese.
Milk - raw, unpasteurized milk produced only in the Parmigiano Reggiano area of origin and is delivered within two hours from the end of the milking session
Salt
Rennet - a natural enzyme from calf intestine
Even with its simple and limited ingredients, the production and aging process is precise and perfected. Each wheel is aged minimum for a year and goes through a thorough inspection from the Consortium before it can even get an official seal of approval. And just like fine wine, Parmigiano Reggiano also gets more flavourful the longer they age:
12-18 month maturation tends to be mild and sweet
22-24 month maturation develops a grainier and savoury flavour
36 month maturation has a strong salty and nutty flavour
No matter how long it’s aged for though, each wheel of cheese takes 550 litres of milk to make and weighs on average 40kg. And if you want to know if you are buying genuine Parmigiano Reggiano, here’s a tip! The rind will always be embossed with dotted letters that has the name of the cheese, date of production, and seal of approval from the Consortium. If you do not see this then you’ll know immediately the Parmigiano Reggiano is not authentic. However, if you do notice all of those features on the rind then bingo, you got yourself some genuine Parmigiano Reggiano! Don’t forget to eat the rind too as it actually contains tons of flavour.
Keeping all of that in mind, I’m here to tell you today that cheese is not just for savoury dishes and it’s time for all of us (including myself) to step outside of our culinary comfort zones and enjoy cheese in sweet dishes as well! Parmigiano Reggiano should not just be sprinkled on pasta alone. You can also incorporate it into desserts for a perfectly balanced sweet and savoury dish that can be enjoyed with friends and family! This Pear, Honey, and Parmigiano Reggiano Tart recipe I created highlights these sweet and savoury flavours from its juicy red pears, a flaky crust, fragrant honey, and of course garnished by our star ingredient here - genuine Parmigiano Reggiano! Feel free to also eat the cheese alone during the baking process because I sure did.
For this recipe I chose a 24 month maturation (however any maturation will be just as tasty) as the Parmigiano Reggiano has reached its optimal age to be enjoyed with its richness of aromas and flavours that are in perfect balance and harmony. The taste evolves through a balance of sweet and savoury notes with hints of fresh fruit (banana, pineapple), citrus, alongside notes of nuts (walnut, hazelnut) and spices (nutmeg) that can generally be experienced. The cheese now becomes perfectly soluble, crumbly, and grainy which adds an incredible texture to this delicious tart.
This dessert recipe is exceptionally simple to make and great for beginner bakers with a limited list of ingredients required. My full recipe is below and I cannot wait for you to try!
Pear, Honey, and Parmigiano Reggiano Tart Recipe
Prep Time: 10 minutes
Bake Time: 30 to 35 minutes
Serves: 4
Ingredients
1 pound firm ripe-red Anjou pears (unpeeled), cored, and cut into 3/4 inch thick wedges
1 pack butter Puff pastry (rolled and room-temperature)
1 large egg beaten
1/4 cup honey
2 tablespoons unsalted butter, melted
2 tablespoons cornstarch
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Shaved Parmigiano Reggiano
Salt and Pepper to taste
Directions
In a large bowl, toss together pears, honey, butter, lemon zest and lemon juice. Add in the cornstarch, pepper, and salt; stir until well combined.
Arrange the pear filling in the centre of the pastry dough, leaving a 2-inch border. Fold uncovered dough edges inward by about 1 & 1/2 inches, pleating dough to form a crust and gently pressing down. Brush crust lightly with a beaten egg.
Bake in preheated oven at 375F until crust is golden brown and filling is thickened and bubbly for 30 to 35 minutes. Remove from oven; let it cool for at least 15 minutes. Drizzle with additional honey, and garnish with shaved Parmigiano Reggiano. Slice and serve.
