Armed with two different grating gadgets*, the space for which we need to justify, we’ve been shaving Parmesan cheese onto just about everything. Just a bit goes a long way as a tangy, nutty garnish.

We add shaved Parmesan cheese to these dishes (if cooked, after they come off the heat):

 
As an aside to shaved Parmesan ideas, in Italy, chunks of Parmigiano-Reggiano are often eaten for dessert with a few drops of balsamic vinegar, and perhaps some fresh strawberries. The same wedge you use for shaving can be broken into chunks for a cheese plate.

PARMESAN & PARMIGIANO-REGGIANO: THE DIFFERENCE

“Parmesan cheese” can be produced anywhere on earth, however the manufacturer desires.

Parmigiano-Reggiano dates to medieval Italy. It is PDO-protected and produced only by members of a consortium, the Consorzio del formaggio Parmigiano Reggiano. It can only be made from the milk of local cows in the Italian provinces of Parma, Reggio Emilia, Modena and certain parts of Bologna and Mantova.

Producers must adhere to strict Consorzio guidelines, which ensure that the cheeses develop the profoundly complex flavors of authentic Parmigiano-Reggiano. Wheels that don’t meet the standards are declassified and aren’t given the official Consorzio stamp.

Note to connoisseurs: The best Parmigiano-Reggiano cheese is considered to be Vacche Rosse (“Red Cow”), with milk from a specific herd of cows, that is 30 months. If you can’t find it locally, you can buy it at iGourmet.com.

For most people, generic Parmesan is just fine. For connoisseurs, tasting the real deal can be an eye-opener. It is intense and complex, with nutty, sweet, grassy, creamy and fruity flavors. That’s why it has long been called called the “King of Cheeses.”
 
PARMIGIANO-REGGIANO TIPS

 
Here’s more on Parmesan vs. Parmigiano-Reggiano cheese, and still more about Parmigiano Reggiano itself.

 
*You can use a vegetable peeler; no special gadget required.