The Cheese That Started It All – A Confession of Pretension and Redemption
by Elowen Brieheart | Jun 3, 2025 | Blog |
Today I must confess something embarrassing about the very foundation of my cheese journey – Parmigiano Reggiano, or as I pretentiously called it that first day, “the King of Cheeses.”
I felt so foolish standing before that magnificent wheel at the market! The vendor carved off a crystalline wedge that caught the light beautifully. I held it carefully, convinced I was about to experience some sort of cheese revelation. After all, wasn’t this the cheese that everyone raved about? The one that made Italians so passionate?
I took my first bite, expecting my taste buds to immediately understand what all the fuss was about. Instead… well, instead I found myself chewing on what tasted rather bitter and sharp. Not bad, mind you, but certainly not the life-changing moment I’d anticipated. I nodded at the vendor, bought my piece, and walked away wondering if maybe my palate just wasn’t sophisticated enough.“Am I being pretentious?” I wondered, trying another piece at home. “Do I actually like this, or do I just think I should?”
The truth is, I did like it – there was something compelling about those tiny crystals that crunched between my teeth, something satisfying about the way it lingered. But blown away? Hardly. I felt like a bit of a fraud, this wannabe cheese enthusiast who couldn’t properly appreciate what was supposedly the crown jewel of cheese.
But how things have changed!
Now, months into my cheese exploration, I find myself reaching for Parmigiano Reggiano almost daily. It’s become my go-to cheese – grated over pasta, shaved onto salads, or simply enjoyed in small pieces while I plan my next cheese adventure. What once seemed bitter now tastes complex and interesting, like getting to know someone better over time.
Yesterday I paired it with aged balsamic vinegar and fresh pear slices – a combination that would have seemed impossibly fancy to my earlier self. The sweetness of the pear worked beautifully with the sharp bite of the Parmigiano, while the balsamic added a rich depth that brought everything together perfectly.
Maybe this is the real magic of Parmigiano Reggiano – it doesn’t overwhelm you with immediate pleasure, but teaches you patience and rewards your developing palate. It becomes more interesting the more you understand it, like any good relationship that takes time to develop properly.
I no longer feel pretentious for loving Parmigiano Reggiano. Instead, I feel grateful that this cheese became my teacher, my gateway into a world where complexity is more valuable than instant satisfaction, and where the best discoveries reveal themselves slowly to those willing to keep trying.
Now, if you’ll excuse me, I have a wedge waiting and a new experiment with honey and walnuts that I’m eager to try.
