Appetizer/CHEESE COURSE: Parmigiano-Reggiano "Ice Cream"

1 cup heavy cream (237 ml)
2 cloves garlic, peeled and sliced in half lengthwise
1/4 t nutmeg
2 cups grated Parmigiano Reggiano (160 g)
Aged balsamic vinegar, the older the better

Accompaniments:
Multigrain raisin or crusty French bread
Red grapes, Pear or apple slices, walnuts, spicy greens such as arugula

Bring cream, garlic, nutmeg to a boil in a heavy saucepan over med-hi heat, watching constantly.  Remove garlic from cream.  Add cheese, 1/2 cup at a time, stirring constantly until all the cheese is incorporated.  Continue stirring until cheese is melted, about 1 min.  Remove from heat, pour into shallow heat-resistant dish and cool to room temp.  Cover dish and refrigerate until cheese stiffens.  Scoop portions of "gelato" with an ice cream scoop onto 6 salad plates.  Garnish with accompaniments.  Drip a few drops of balsamic vinegar over "gelato" and serve.

This is so easy and gets rave reviews because of the presentation.