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.
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)
I had some good pastitio, spanikopta and baklava on Friday at the GFF. I did…
...and if anyone ever wondered why everybody from outside Texas has such a low opinion…
Oh, and Browning's sucks too.
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