Parmigiano Reggiano dates back from the Middle Ages, and nowadays it's made using the same method as it did many centuries ago. Another important fact I learned it that it's lactose free so that makes it healthier.
This cooking class such a fun experience! Cooking with and for other people is such a engaging experience and I learned so much, not only about the history of cheese but how versatile a wedge of cheese can be. It can be used on main dishes, salads, soups and even dessert! We were organized by teams and my team was in charge of dessert. How lucky! Check out the delicious menu we prepared:
“Life is great. Cheese makes it better.”
- Avery Aames
Coconut Parmigiano Reggiano Rice Pudding with Grilled Pineapple
Our dessert came out beautifully!
We had such an amazing time! Many thanks to Parmigiano Reggiano, the Biltmore Culinary Institute and The South Florida Blogger Association for having us.