Grocery · 8 oz
Imported Parmesan Cheese
What it is
This is a hard, dry cheese made from cow's milk. It is aged for a significant period, which develops its characteristic sharp, nutty, and savory flavor. The texture is granular and often crumbly, making it easy to grate or shave. It is a staple in many kitchens for its versatility and depth of taste. The cheese is typically sold in wedges or pre-grated forms.
How people cook with it
Parmesan is a popular ingredient that enhances a wide range of dishes. Its robust flavor makes it suitable for both cooking and finishing meals.
- Grated over pasta dishes
- Shaved onto salads
- Added to soups and stews
- Baked into casseroles
When cooking, parmesan can be grated finely or coarsely depending on the desired texture and flavor distribution. It melts well into sauces and batters, adding a salty and umami richness. For finishing, it can be shaved into delicate curls or grated directly over hot food just before serving. The heat from the dish will slightly soften the cheese, releasing its aroma and intensifying its taste. It is also a key component in many cheese blends for gratins and baked dishes.
How it differs from similar foods
Imported parmesan, often referred to as Parmigiano-Reggiano, is made according to strict traditional methods in specific regions of Italy. This rigorous production process results in a complex flavor profile and a distinct granular texture that differs from many other hard grating cheeses. Its aging process contributes to its unique depth and aroma.
Who it is for
Home cooks and professional chefs who appreciate authentic, high-quality cheese often choose imported parmesan for its superior flavor and texture.
How to keep the rest
To maintain freshness, wrap any leftover cheese tightly in parchment paper or cheese paper, then place it in a plastic bag or airtight container. Store it in the refrigerator. It is best used within a few weeks of opening to preserve its flavor and texture. Avoid wrapping it in plastic wrap directly, as this can trap moisture.