Parmigiano Cream



Parmigiano cream is a tasty sauce made by adding grated Parmigiano Reggiano to béchamel, prepared as an alternative to the classic fondue. The aroma and strong flavor of the cheese enrich this versatile cream, making it appetizing. Its use? Let your imagination run wild! We have tried it in fun pastry boats enriched with fresh grapes or combined with leeks with ham. It also pairs very well with first courses and risottos, becoming an alternative to the classic béchamel for example in white ragu lasagna with zucchini, perfect also for a white Parmigiana with vegetables and Parmigiano. However you decide to enjoy it, here is the recipe to prepare an irresistible Parmigiano cream, fantastic even on its own, spread on a toasted crouton!

Parmigiano Reggiano PDO cheese 7 oz (200 g) - to be grated
Whole milk 2 cups (500 g)
Flour 00 1.8 oz (50 g)
Butter 3 ½ tbsp (50 g)

How to prepare Parmigiano Cream

To prepare the Parmigiano cream, start by taking a saucepan with high sides in which to heat the milk (do not bring to a boil) 1. Then in another saucepan melt the butter over low heat 2. Once melted, add the flour gradually 3.

Stir with a whisk to obtain a well-blended roux with a golden color 4. Gradually add the previously heated milk to the roux, mixing well with the whisk 5. Continue stirring and cook the mixture over low heat 6.

Once the mixture has thickened 7, remove the saucepan from the heat and gradually add the grated Parmigiano Reggiano 8, blending it into the mixture always with a hand whisk. Mix the Parmigiano well with the béchamel so as to obtain a rather dense consistency: if you gather some cream with a spoon and let it fall back into the pot, it should remain on the surface for a few moments before settling at the bottom. The Parmesan cream can now be used for your preparations 9!

How to store

Parmigiano cream can be stored in the refrigerator, covered with cling film, for a maximum of 2-3 days.

Freezing is not recommended.


You can give your Parmigiano cream the consistency you desire: simply reduce the flour by 0.7-1.05 oz for a more liquid consistency to dress pasta or risotto. Or increase the flour by 0.7-1.05 oz to obtain a denser cream, ideal for serving on croutons.