Walnuts in honey, to Parmigiano Reggiano

Walnut in honey, with Parmigiano-Reggiano from Parma, Italy.

Walnut in honey, with aged parmigiano reggiano hard cheese from Parma, Italy.
J E Nilsson and C M Cordeiro-Nilsson © 2011

One of the most fun culinary discovery trips is when you take a known concept and add a twist to it. Here, we’re having Parmigiano Reggiano from Kulla Gourmet, a company whose family produces the cheese in Parma, Italy, accompanied with walnuts in honey, produced by another family owned Swedish company, Birgittas Matbod in Öland.

It was during our 2008 visit to Florence, Italy, dining at Trattoria Quatro Leoni we experienced a memorable moment having Italian hard cheese with honey. And since then, we’ve been experimenting with different honey, cheese and wine combinations. (See, A caseinic tour of Europe), trying to find our favourite combination of flavours.

We brought back a few things from the past week’s Passion för Mat food fair, and this weekend lent a serendipitous discovery by combining Swedish made walnuts and honey to our 24 months old Swedish-Italian Parmigiano Reggiano. What’s more? No cooking needed. Simply cut the cheese into squares, lay it on the plate, pour out the walnuts in honey… and enjoy!1

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