The Bite Magazine - Autumn/Winter 2021 - Issue 30

cooking to enrich first courses with its flavour, Parmigiano Reg- giano can be paired with other foods, offering amazing combi- nations with a pronounced taste. This is what JRE (Jeunes Restau- rateurs Europe), an association of young restaurateurs and chefs, did at the Da Terra restaurant in the Town Hall Hotel in Bethnal Green, east London. They have over 350 restaurants and 160 hotels in 15 countries including Australia, Belgium, Italy, the Neth- erlands, Spain, and the UK. The evening began with a drinks reception where guests mingled and engaged in conversation while admiring the huge wheels of 18, 24, 30 and 48-month matured cheese on the table with slices waiting to be expe- rienced. A wonderful presentation was given by the lovely Georgie and Melissa from Brand Dialogue and JRE chef-owner Daniel Lehmann; after which we were invited to take our seats in the restaurant where a cheese tasting sheet with four circles and descriptions of the cheeses were marked out. The 18-month Parmigiano Reggiano has a har- monious and delicate flavour with scents of milk, yoghurt and fresh butter. It is particularly suitable for aperitifs or to enrich salads and cold dishes. The 24-month is soluble, crumbly, and grainy with the right balance between mildness and tastiness. It has notes of fresh fruit, nuts and meat stock and is perfect for adding flavour to traditional Italian dishes such as Risotto Alla Milanese, Polenta, Lasagna, Ravioli, Arancini and Spaghetti Alla Carbonara. The 30-month is drier, crumblier and more soluble than the previous two, with a stronger and spicier taste. It is ideal to use in filled or baked pasta or to be tasted at the end of a meal such as a cheese board, paired with fruit and honey. The 40-month has passed the test of time, maturing into a cheese that is crumbly and extremely soluble with an intense flavour. This age can be used to bitecuisine