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Issue link: https://digital.miamilivingmagazine.com/i/1541986
This holiday season, Miami Living spotlights an unexpected hero in American kitchens: U.S.–made Parmesan. Long before American dairies crafted their own versions, Parmigiano Reggiano was born in northern Italy, where medieval cheesemakers began aging cow’s-milk wheels into the hard, nutty, savory cheese still revered today. While Parmigiano Reggiano remains tied to its birthplace under strict European rules, “Parmesan” in the U.S. has taken on a broader meaning. That flexibility has allowed American artisans to develop their own Parmesan-style cheeses — rooted in local milk, regional character, and modern culinary tastes. Leading the movement is BelGioioso (belgioioso.com), a standout American producer known for meticulous craftsmanship and a celebrated portfolio that includes Parmesan, mozzarella, burrata, ricotta, asiago, and more. Widely available at major retailers, BelGioioso has made high-quality cheese remarkably accessible. Across the country, dairies from Wisconsin to California are aging wheels to capture that signature firm texture, savory depth, and subtle nuttiness — creating cheeses that aren’t imitations but confident American interpretations built for everyday cooking. This growth reflects a larger cheese renaissance in the U.S. Americans consumed a record 42.3 pounds of cheese per person in 2023, nearly double the 1980s figure, and interest in specialty, small-batch varieties continues to climb as consumers seek authenticity and craftsmanship. In Florida — especially in globally influenced Miami — American Parmesan fits naturally into the culinary landscape. Chefs grate it over handmade pasta, stir it into risottos, finish roasted vegetables and winter salads with it, and showcase it on festive charcuterie boards. Home cooks love its flavor, versatility, and accessibility. Parmesan also shines across Miami’s fine-dining scene. At Lido Restaurant at The Surf Club, it adds elegance to coastal Italian dishes. Macchialina enriches its house-made pastas with generous shavings, while Il Gabbiano relies on Parmigiano-Reggiano for classic preparations. Cipriani upholds its Venetian tradition of freshly grated Parmesan, Boia De features it in inventive seasonal plates, and Like Mike uses a 36-month aged Parmesan to deepen its refined Mediterranean-Italian cuisine.