I am super-excited to announce that as of this month, I am a brand ambassador for Parmigiano Reggiano, the King of Cheese. Parmigiano Reggiano is one of my favorite ways to add richness and depth, umami if you will, to dishes — everything from salads to soups to, of course, pasta.

I always seek out the true Parmesan cheese, Parmigiano Reggiano, when shopping because I know what a special and unique product it is. But do you know what makes Parmigiano Reggiano so special?

Indeed, the story of Parmigiano-Reggiano is one of tradition, craftmanship, terroir and following the natural rhythm of the seasons. Only produced in specific, designated regions of Italy, including the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, by certified cheesemakers, Parmigiano Reggiano has been made the same way for over eight centuries.

The milk to make the cheese is always raw and comes from cows fed only on fresh, local fodder. The cheese itself is aged for a minimum of twelve months, and even longer to achieve the top certification. This aging process concentrates the flavor of the cheese and gives it its characteristic crumbly texture.

(One thing that’s fun to do is to buy Parmigiano Reggiano that has been aged for different lengths of time and compare them. This recipe actually uses one that was aged for only fourteen months because it is a little creamier than a cheese that has been aged for longer.)

You can always tell a true Parmigiano Reggiano by its rind which contains the number of the “caseificio” or cheese house, the production date and pin dots forming the words “Parmigiano Reggiano.” The pin dots guarantee that the cheese was made under regulation of the Consorzio del Formaggio Parmigiano Reggiano, conforming to the strictest standards of quality.

Prized by cooks and chefs for its nutty taste and the depth of flavor that it adds to dishes, Parmigiano Reggiano is for much more than sprinkling over a plate of pasta. Try it cubed on a cheese plate with dried fruit and honey or another protected Italian product, Balsamic vinegar.

Parmigiano Reggiano also adds a delicious nutty taste when peeled into ribbons and served with peppery arugula and fresh lemon juice. But when in doubt, just add some grated parmesan to your favorite soups, pastas and risottos. And when you get to the end of the hunk of cheese, don’t discard that rind! Save the rinds and add them to soups and stews for an incredible rich flavor.

I am going to be sharing many more recipes featuring Parmigiano Reggiano in the months to come. For now, I want to share a recipe that truly lets the cheese shine and one that will come in handy as the holiday season approaches. My favorite make-ahead hors d’oeuvres: gougères.

One of the most classic French pre-dinner bites, gougères are small cheese puffs made with pâté à choux, which is the same dough that is used to make profiteroles and éclairs. In those cases, the dough is slightly sweetened, whereas here it is savory. But in both instances, you get an airy, puff-like texture.

The last thing you need when planning a dinner party or holiday gathering is to stress about the hors d’oeuvres. But at the same time, you want to start off the evening with something special. Well my friends, the answer is here. Imagine serving your guests hot, airy puffs of cheesy goodness without any stress or dirty dishes. They will be so impressed and only you will know that you did the actual work of it days, or even weeks ago.

That’s because you can make these gougères ahead of time, freeze them, and then bake them off — straight from the freezer — a half-hour before your company comes. This is a total lifesaver when planning a party.

Once you make the dough, which only takes a few minutes, you need to form the puffs right away, but they can then be frozen on a tray until hard and stored in a plastic freezer bag until needed. Don’t even bother to thaw the gougères before baking — they can go right from the freezer to the oven. Just add a few extra minutes to the baking time. There’s your perfect cocktail party, dinner party, holiday party hors d’oeuvre done.

Trust me, everyone loves gougères. I hosted a party this spring at which my kids met guests at the door with a basket of warm, fresh-from-the-oven gougères — which I had made in advance naturally because I had plenty to worry about in the days leading up to the party. People are still stopping me on the street to exclaim over how delicious the gougères were. I kid you not.

Now gougèresare French are therefore are usually made with a French cheese, like Gruyere or Comte. But I have made these gougères with Parmigiano Reggiano, and a healthy dose of freshly ground black pepper, for an Italian version of this classic hors d’oeuvre. The nuttiness of the Parmigiano Reggiano adds so much flavor and depth to this otherwise simple recipe. One bite, which is all you get really, and you are in cheese-lover heaven.

So, be sure to always look for the only true Parmesan, Parmigiano Reggiano, when shopping. Check the rind for the name and tell-tale pin dots! Sure, it is more expensive than inauthentic versions, but when you know the story behind how Parmigiano Reggiano is made, and you realize how only the real thing has the nutty taste that we all love and crave, you will understand why it costs more.

What’s your favorite way to use real Parmigiano Reggiano? Do you have a recipe for the King of Cheese that goes beyond grating it over pasta? Let me know in the comments. And meanwhile, when entertaining this holiday season, be sure to treat your friends and family to a plate of warm Parmesan Pepper Gougeres.

Full disclosure time: in my role as brand ambassador, I receive regular shipments of Parmigiano Reggiano. I do not receive any compensation for my role.