We, on July 14, 2015, smoked parmigiano reggiano for the first time. That time stamp is important because since then the results have altered our world, Back to the Future style. The smoked parmigiano reggiano is a richer, more complex version of the original. If I were to make a comparison, it would be that it is a cheese-based version of bonito. We have used this cheese to create complex broths. We use it regularly to finish pasta dishes. It amplifies the final seasoning with a nutty smokiness that is hidden in plain sight. The smoked parm is also addictive eaten in small nuggets chipped off of a larger chunk. If you’ve ever spent time in the kitchen as a pan of bacon lardons or slices quietly cools and diminishes, as they are nicked by everyone who passes by, you’ll appreciate the seductive pull of smoked parmigiano.
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