Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds.
Parmigiano Reggiano PDO has a delicate flavor and fragrant aroma, savory but not piquant.
Preheat the oven to 390°F. Grease a souflé dish with butter, then add 2 tbsp of the grated Parmigiano Reggiano PDO, tilting the dish so that it coats the base and sides. Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time.
Remove from the heat and add the remaining grated Parmigiano Reggiano PDO, stirring until melted. Season with a pinch of salt and black pepper. Stir the egg yolks into the cheese mixture. Whisk the egg whites in a bowl until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish. Bake for 35-40 minutes, until risen and golden brown. Serve immediately.
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