Dairy

Parmesan

Parmesan denotes hard, granular cow’s-milk cheeses in the style of Parmigiano-Reggiano—aged, salty-savoury, and built for grating. Protected Parmigiano-Reggiano is made only in specified Italian provinces under strict rules; generic “parmesan” elsewhere varies widely in quality. Grate over pasta, risotto, and soups; eat in chunks with balsamic; simmer rinds in stock. Avoid pre-grated products with anti-caking starches when flavour matters. Store wrapped in the fridge; let come toward room temperature before serving as a table cheese.

Also known as: Parmesan-style / Grana-type, Parmesan