Parmigiano Reggiano Consortium showcases the versatility of the ‘King of Cheese’ in Dubai

Dubai, UAE; 18 November 2022: Parmigiano Reggiano Consortium hosted an event in Marea Italian Restaurant in DIFC to give Dubai’s food enthusiasts an opportunity to experience the versatility of the Italian cheese. Widely known as the King of Cheese, Parmigiano Reggiano is rapidly gaining market share in the GCC region. The export of Parmigiano Reggiano to the region recorded an impressive 11.2% growth, with 118 tonnes exported to the region in 2022 compared to 106 tonnes in 2021. Recently, Parmigiano Reggiano won 93 medals and reaffirmed its status as the most awarded cheese at the World Cheese Awards, the world’s leading international cheese competition that took place in Newport, Wales.

At the event in Marea, the Consortium also presented a tasting session of the different maturations of the cheese and explained how authentic Parmigiano Reggiano cheese is different from ordinary parmesan cheeses as it is essentially produced like nine centuries ago: using the same ingredients (milk, salt and rennet), with the same craftsmanship and production technique that has undergone very few changes. Parmigiano Reggiano is a European PDO product that must be produced in the area of origin which includes the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna in Italy.Parmigiano Reggiano Consortium showcases the versatility of the  ‘King of Cheese’ in Dubai

Fabrizio Raimondi, Press Officer, Parmigiano Reggiano Consortium, said: “The Parmigiano Reggiano Consortium was set up in 1934 for the purpose of protecting, defending and promoting Parmigiano Reggiano cheese, safeguarding its typicality and disseminating knowledge of its authentic characteristics worldwide. We also work with restaurants and Chefs across the world to create unique recipes using Parmigiano Reggiano. At Marea, they took exceptional care to present the versatility of the cheese through different dishes.  The key to Parmigiano Reggiano’s success is its versatility, as it can be used to add flavour to meat, fish, vegetables, and even desserts.”

The curated menu at Marea included:

  • Fermented Parmigiano Reggiano Mousse
  • Wagyu Beef Tartare with porcini mushroom puree and Parmigiano Reggiano cheese
  • Mascarpone Parmigiano Reggiano polenta
  • Fungi Risotto
  • Parmigiano Reggiano cheesecake with mascarpone ice cream

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