Dish

Chizze Reggiane

Reggian Cheese

Chizze Reggiane is made by heating cow's milk and adding rennet to it. The mixture is then left to curdle and the curds are separated from the whey. The curds are then pressed into molds and left to age for a minimum of 12 months. The longer the cheese is aged, the stronger the flavor becomes. Chizze Reggiane is high in protein and calcium, making it a great addition to a healthy diet.

European cuisine› Mediterranean cuisine› Italian cuisine

Pastry› Fried Dough

Origins and history

Chizze Reggiane originated in the Emilia-Romagna region of Italy and has been made for centuries. It is named after the city of Reggio Emilia, where it is still produced today. The cheese is protected by the European Union's Protected Designation of Origin (PDO) status, which means that it can only be produced in a certain region using specific methods.

Dietary considerations

Chizze Reggiane is suitable for most diets, but is not suitable for those who are lactose intolerant or have a dairy allergy.

Variations

There are many variations of Chizze Reggiane, including different ages and types of milk used. Some producers also add herbs or spices to the cheese to give it a unique flavor.

Presentation and garnishing

To get the best flavor from Chizze Reggiane, it should be served at room temperature. It can be presented in small wedges or grated over pasta dishes. It can be garnished with fresh herbs or cracked black pepper.

Tips & Tricks

Chizze Reggiane can be grated and stored in the freezer for later use. When using it in pasta dishes, it is best to add it at the end of cooking to prevent it from melting too much.