Grocery
Parmesan Cheese
What it is
Parmesan cheese is a hard, granular cheese made from cow's milk. It is aged for a minimum of 12 months, and often much longer. This extended aging process develops its characteristic sharp, nutty, and savory flavor. The texture is dry and crumbly, making it easy to grate or shave. It is a staple in many cuisines, particularly Italian cooking, where its intense flavor adds depth to a wide range of dishes. The rind is typically inedible and is often used to add flavor to broths and sauces.
How people cook with it
This cheese is incredibly versatile in the kitchen. It can be used as a finishing touch or incorporated into recipes for added richness.
- Grated over pasta dishes
- Shaved onto salads
- Added to soups and stews
- Baked into casseroles
Parmesan is best used when finely grated or shaved. For pasta, a generous dusting right before serving elevates the dish. In salads, thin shavings offer a salty bite. When cooking, it can be stirred into risotto or polenta towards the end of the cooking time to impart a creamy, cheesy flavor. It also melts well into sauces, providing a complex umami note. The hard rind can be simmered in stocks or broths to infuse them with a deep, savory taste, though the rind itself is not meant to be eaten.
How it differs from similar foods
Compared to softer cheeses, Parmesan's hard texture and long aging period result in a much more concentrated and complex flavor profile. It is less creamy and melts differently, offering a sharp, salty, and nutty taste that is distinct from milder cheeses. Its granular nature also makes it ideal for grating.
Who it is for
Home cooks and professional chefs alike appreciate its distinct flavor and texture.
How to keep the rest
To maintain its quality, wrap any remaining Parmesan tightly in parchment paper or cheese paper, then place it in a plastic bag or airtight container. Store it in the refrigerator. This helps to prevent it from drying out and absorbing other odors from the fridge. It can be stored for several weeks.