From ice cream to savoury biscuits, the only Parmesan is winning over food lovers in bold new ways

Parmigiano Reggiano, the iconic PDO cheese with nearly 1,000 years of history, is enjoying a modern renaissance in kitchens across the UK, and not just on top of pasta. Beloved for its complex flavour, umami depth, and artisanal roots, Parmigiano Reggiano is being reimagined in playful, unexpected ways that showcase its versatility.

No longer just reserved for traditional dishes like risotto or pesto, Parmesan is becoming a star ingredient in its own right. From elevated comfort food to innovative snacks and desserts, the cheese’s naturally layered flavour, developed over years of maturation, makes it a creative powerhouse in the kitchen.

An emerging favourite? Crispy Parmigiano Reggiano crisps, baked into golden, lacy shards and used to top everything from pizzas to vibrant salads. These crunchy bites add bold texture and a savoury punch.

Even the rind, often discarded, has become a hidden treasure. Baked into popcorn or simmered into stocks and broths, it releases a deep umami essence that transforms even the simplest dishes into kitchen staples

For the adventurous palate, Parmigiano Reggiano is even making its way into ice cream. Blending sweet and salty, creamy and nutty, this unexpected pairing results in an indulgent scoop that’s both modern and nostalgic, and in the world of baking, Parmigiano Reggiano brings a buttery intensity to biscuits and cheesecakes, lending them a bold flavour that’s perfect for entertaining.

Whether enjoyed in bold new ways or simply broken into bite sized chunks, Parmigiano Reggiano offers a taste that evolves with age. At 18 months, the cheese is soft and delicate, with a sweet-salty balance and a gentle acidity that pairs beautifully with a dry white sparkling wine, which complements its mild freshness.

At 36 months, the flavour deepens into savoury umami with hints of black pepper and salt crystals you can feel and hear as you chew. It’s moreish and complex, perfect with a medium bodied red or a full bodied white, or even a chilled glass of Lambrusco. The rare 60-month Parmigiano Reggiano has intense character, nutty, spicy and aromatic, with flavours of nutmeg, walnut and dried fruit, best savoured slowly with a glass of vermouth, Marsala or a rich port.

From Michelin level menus to upscale snacking aisles, Parmigiano Reggiano is being rediscovered by a new generation of chefs, creators and consumers. Whether aged 12-months for delicate, creamy notes or matured for 60-months (or longer) to develop its signature crumble and deep nuttiness, this cheese continues to prove its cultural and culinary relevance across cuisines.

Parmigiano Reggiano

Parmigiano Reggiano is a Protected Designation of Origin (PDO) product and one of the oldest, richest cheeses in the world. Made in a small area of northern Italy – including the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, Mantua to the right of the Po River, and Bologna to the left of the Reno River – it has undergone very little change to the production process and is essentially still produced the same way it was 1,000 years ago.

Parmigiano Reggiano is made with only three ingredients – milk, salt, and rennet – and therefore contains no additives, only natural bacteria. To create its distinctive taste, the cattle have a specific diet, and Parmesan has a minimum maturation period of one year, but it can mature for much longer, even up to 60 months or longer.

Parmigiano Reggiano is the only cheese that can be legally called “Parmesan”. Other Italian hard cheeses may be mistaken for Parmesan due to their shape, but as they are not produced under Parmigiano Reggiano’s exact conditions and area of origin, they cannot be called Parmesan under EU and UK law.

For more information on Parmigiano Reggiano, visit https://www.parmigianoreggiano.com/