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Cooking With The Cheese Poet: Parmigiano Cream

Want to make this holiday season your cheesiest yet? In this multi-part series, chef Erin Harris (a.k.a. The Cheese Poet) shares creative and impressive cheese pairings—and the recipes you’ll need to make them. Come back every other Wednesday throughout the holidays to cook with The Cheese Poet.

Parmigiano Cream and Sweet-n-Spicy Cherry Tomato Compote

Want to impress the guests this holiday season, but don't want to sweat for hours in the kitchen? Your prayers have been answered! I present to you a three-step, super easy Parmigiano Cream. Once the cream has set in the refrigerator, it is ready to be scooped out onto your favorite display board and adorned with a variety of toppings. Try it with my sweet and spicy cherry tomato compote alongside a zesty, full-bodied glass of Chianti Classico and some herb crostini. Entertaining for the holidays should be fun and delicious. And this recipe is just what the doctor ordered!


  • Parmigiano Cream:
  • Yields: 2.5 cup
  • 2 cups heavy cream
  • 10 oz. Parmigiano Reggiano finely grated
  • 1/8 tsp freshly grated nutmeg
  • Cherry Tomato Compote:
  • Yields: 1 cup
  • 1 15 oz tin whole cherry tomatoes in juice
  • 2 tbsp sugar
  • 1 tsp freshly ground black pepper
  • ½ tsp red chili flakes
  • ½ tsp sea salt
  • ½ tsp red wine vinegar
  • 2-3 fresh basil leaves torn


  • For Parmigiano Cream:
  • In a medium saucepan, heat the cream over medium-low heat until it is very warm but below a simmer.
  • Once the cream has warmed, begin to add in the Parmigiano Reggiano bit by bit, whisking as you add, until fully incorporated.
  • Add the freshly grated nutmeg and stir to combine.
  • Once the cheese has melted into the cream, press the mixture through a fine mesh sieve in order to remove any larger bits of cheese. Pour the strained mixture into a serving vessel and cover with plastic wrap.
  • Place in the refrigerator for 12 hours or until set.
  • For Cherry Tomato Compote:
  • In a medium saucepan, combine all the ingredients. Bring the mixture to a slow simmer over medium heat, and simmer for 8-10 minutes or until the juices have reduced and are thickened to a sauce consistency.
  • Transfer the compote to a serving vessel. Store the compote in the refrigerator until you are ready to serve.
  • Return the compote to room temperature before serving with the Parmigiano cream, alongside with your favorite savory crackers or slices of baguette.


If sweet is more your thing, consider pairing the Parmigiano Cream with honey soaked walnuts and a crisp glass of Soave white wine, with some fresh pear slices and seeded crackers.

Follow Erin Harris a.k.a The Cheese Poet’s journeys on Instagram and Twitter 

Erin Harris

Erin Harris is a classically trained chef who spent time living and working in Italy early in her career. After years of being an enthusiast of fine cheese, Erin studied and trained to become a Certified Cheese Professional through the ACS. Combining her passion for fine food and cheese, today Erin is a cheesemonger and a freelance recipe developer and consultant. In her free time, Erin can be found traveling in search of her next cultural adventure.

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