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	Cheese of the Month:
	Parmigiano Reggiano
	Parmigiano Reggiano is a firm, granular cheese that sits regally atop Italy's finest expressions. To clarify, there is Parmesan cheese, Parmesan-style cheeses - i.e. those made in a similar style - and then there is the princely Parmigiano Reggiano. Like champagne, which can only come from France's Champagne district, Parmigiano Reggiano is largely restricted to the Italian region of Emilia-Romagna. The firm cheeses made in a similar style outside the proscribed areas are referred to as Parmesan, but are generally poor imitations. Well worth a look.
	Tasty Tip Food tips from Dida's GM, Liz Wheadon
	Often regarded as no more than a cheese to top off the Pizza, Parmesan is surely underestimated. The pinnacle of Parmesan, Parmigiano Reggiano is a wonderful eating cheese; just crumble some Reggiano onto a plate, drizzle with a good quality balsamic and leave for about 15 minutes before consuming, as is. For a refreshing salad, slice Reggiano and some pear and mix with walnuts and witloff, dressing with a little oil and vinegar. Or, simply cut the cheese into chunks and enjoy with a glass of champagne, one of the best food and wine matches in the world.