Find out more →

Get unlimited access. Become a digital member!

Wednesday, February 27, 2013

Mark your calendars for "The Countdown to Parmageddon" at Whole Foods Market

Posted By on Wed, Feb 27, 2013 at 11:03 AM

Few foods, in their most simple, unadulterated form, are as dazzling as cheese. Cheese is versatile, diverse, and always a pleasure to eat. Whether melted or grated, crumbled or sliced, there is very little cheese can’t do and nary a dish it cannot improve upon. I’ve always been fascinated by the fact that an object, often teeming with mould and reeking of unwashed gym socks can provide such a lovely flavor. Indigenous, specialty cheeses hail from nearly every nation all across the planet…some are rare, but some cheeses are almost universally available.

Some might argue that Parmigiano Reggiano, an aged cheese originally hailing from northern Italy, is at the apex of the cheese pyramid. The production of Parmigiano Reggiano is an Italian tradition that stems back some 700 years and is a real source of pride to the Italian people. It may be commonplace, found in markets and grocery store chains around the world, but high-quality, artisanal Parmigiano is nothing to scoff at. It has always been a personal favorite of mine. Its characteristic flavor profile, with sweet, salty, and nutty tones, has always been a thing of pure and simple bliss. On those occasions in which I am shopping for various cheeses in efforts to create a spectacular cheese board at home, I’ll often make an effort to sample a few less familiar cheeses, but I rarely leave the market without a block of Parmigiano to round out the plate.

Many wheels of Parmigiano Reggiano (the good ones, anyway) are aged up to two years. Understandably, cracking into an aged wheel is a rather exciting matter and represents the fruits of much labor, stringent testing, and many months of waiting. I’ve heard that any aged cheese, as soon as it’s cut into, opened, and exposed to air, instantly begins to slowly lose some of its savor. These cheeses are the product of complex chemical and microbiological reagents—bacteria and natural enzymes—that, over time, produce the mature, ripened flavors necessary for exceptional cheese. Personally, I’ve never had the opportunity to witness the opening and immediate sampling of a wheel of fine Parmigiano Reggiano, but it’s something I’ve always wanted to do. Now we’ve got the opportunity, Arkansas.

On Saturday, March 9th at 4 p.m. the cheeseheads at Whole Foods Market on Rodney Parham Rd. in Little Rock will be cracking open their wheel of 24-month aged Parmigiano Reggiano. They’re calling the event, “The Countdown to Parmageddon.” They claim to be making attempts at breaking a Guinness World Record for “most parmesan cheese wheels cracked simultaneously” (a highly coveted record to hold, obviously) by holding the event around the country with over 400 wheels being opened simultaneously. They’re touting the use of five different types of “official knives” to preserve the internal texture of the cheese. They’ll be offering samples, holding recipe demonstrations, and teaching about cheese pairing. It’s an event that’s not to be missed.

(Whole Foods Market Little Rock is located at 10700 N. Rodney Parham Rd, Little Rock. 501-312-2326)

Tags: , , , ,

Speaking of...

Comments (6)

Showing 1-6 of 6

Add a comment

Subscribe to this thread:
Showing 1-6 of 6

Add a comment

More by Daniel Walker

  • The Kraft Mac & Cheese Food Hack

    Recently, we held another food hack competition, taking another childhood classic, Kraft Mac & Cheese, and tried to turn it on its head, creating something entirely new and unique. Again, the results were pretty awesome. The rules were simple: Use a whole box of mac and cheese, both noodles and cheese powder, and turn it into any sinister monstrosity imaginable. We had a vote via the Eat Arkansas Facebook page to crown a winner. Here's what was submitted:
    • Jul 30, 2014
  • Food Feedback Friday: The "We need your vote!" edition know the drill with Food Feedback. Tell us what you're eating this week and what you thought about it. I love to hear all the suggestions and I'm frequently looking back through your recommendations to determine my next meal. So share away! Happy weekend, y'all.
    • Jul 25, 2014
  • More »

Most Shared

Most Viewed

Most Recent Comments

  • Re: Friday feedback open line

    • We dined at The Pantry on Friday evening and it was great as usual. In…

    • on August 26, 2014
  • Re: Kemuri in Hillcrest is open

    • We ate at Kemuri tonight. Service was outstanding and the menu was impressive. We had…

    • on August 25, 2014



© 2014 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation