I was at the Loblaws in the former Maple Leaf Gardens at 60 Carlton for a preview. A representative from Guinness World Records was on hand, as well as a couple of cheese-makers and a representative from the Consorzio Formaggio Parmigiano-Reggiano to tell us all about what makes Parmigiano-Reggiano so special, and why cracking instead of cutting it is crucial to appreciating its wonderful flavour and texture.


Parmigiano-Reggiano 101
What to look for in Parmigiano-Reggiano
Cracking Parmigiano-Reggiano

Parmigiano-Reggiano tuile salad

Popcorn with basil oil and grated Parmigiano-Reggiano

Cheese Tortellini

Posted by: Mark Rodas