November 14, 2012

My love affair with Parmesan cheese runs deep. Like way back to the powdered stuff deep. I’m lucky enough to have been to Parma, Italy, where it doesn’t get any better for a Parm-head like me.

So what do I love about Parmesan cheese? It’s a great example of a little bit of something great and intense going a long way—it’s so salty, nutty, and crunchy when it’s done right. It’s the ideal way to finish off a pasta dish (I like to use a sprinkle of Parm instead of a dash of salt).

I’m also a snack-aholic, so when these bad boys came across my desk, my eyes lit up like Christmas morning: Kitchen Table Bakers’ Aged Parmesan Crisps. I liked that they maintained their crispness and crunch as if I had just made them. They’d make great stocking stuffers or hostess gifts, but I’ll also keep some on hand for holiday party cheese plates or for an unexpected guest’s arrival (that is, should I decide to share).

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