A few weeks ago Whole Foods set out to break the Guinness World Record of number of Parmigiano Reggiano wheels cracked simultaneously. Jack and I were the “official” witnesses of Parmageddon at our Austin store. I know what you might be thinking… how does the lactose intolerant girl get herself into these things?
Well, first of all, Jack will not ever turn down an opportunity for free cheese. And second, in recent years I’ve learned that hard cheeses don’t have very much lactose, and that I don’t have as much of a problem with really high quality cheese. (ie. just say no to the processed Kraft green canister).
But what’s really special about this freshly cracked parm is that it’s so soft, light and buttery you could eat slivers of it all by itself. Or make fancy grilled cheese out of it like I did. I paired mine with sweet fig jam, a drizzle of balsamic, and some peppery arugula.
600 wheels of Parmigiano Reggiano were cracked that day throughout stores in the US, Canada and the UK, so you still have some time to go try it out yourself.
Special thanks to Whole Foods for partnering on this post.
parmesan & fig grilled cheese
- sourdough bread slices
- grated fresh parmesan cheese (or blend of parmesan & white cheddar)
- fig jam
- a few sprigs of arugula, per sandwich
- butter or olive oil, for the pan
- optional: drizzle of balsamic vinegar
- Assemble sandwiches with cheese fig spread and (optional) a drizzle of balsamic vinegar.
- Heat butter or oil in a pan or grill pan. Grill for a few minutes per side, pressing sandwiches down with the back side of a spatula. Or for a panini press effect (without the press), weigh them down by placing a heavier pan on top.