Frederic Melton
Parmesan cheese is a hard cheese that can be grated using a Microplane, box grater, or food processor. Grated Parmesan cheese can be purchased pre-grated or grated at home, and it can be used to enhance the flavour of many dishes, including pasta, salads, soups, and dips. It is a good source of protein, calcium, and phosphorus, but it also contains high levels of sodium and fat. Authentic Parmesan cheese is also inherently gluten-free.
| Characteristics | Values |
|---|---|
| Taste | Parmesan is a very flavorful cheese |
| Health Benefits | One ounce of grated Parmesan provides 11 grams of protein, 1 gram of carbohydrates, calcium, and phosphorus. However, Parmesan also contains high levels of sodium and fat. |
| Storage | Hard, aged Parmesan can be stored in the refrigerator or freezer for up to 1-2 years. Softer varieties have a shorter shelf life. Grated Parmesan can be frozen for later use. |
| Grating Methods | Microplane, box grater, food processor, or blender |
| Use Cases | Grated Parmesan is suitable for cool or room temperature dishes, such as salads, toast, and cooled roasted vegetables. For brothy soups, dips, and saucy pasta, a finely grated, shaky-style cheese is preferred. |
| Authenticity | Authentic Parmesan is made with only three ingredients: milk, salt, and rennet. It is also inherently gluten-free. However, imitation Parmesan is common, especially in pre-grated forms. |
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What You'll Learn
- Authentic Parmesan is made from only three ingredients: milk, salt, and rennet
- Parmesan is a good source of protein, calcium, and phosphorus
- Grated Parmesan can be frozen to extend its shelf life
- Microplaned Parmesan is best for cool or room-temperature dishes
- Grating Parmesan in a blender can save time and money
Authentic Parmesan is made from only three ingredients: milk, salt, and rennet
Parmesan cheese, or Parmigiano-Reggiano, is made with only three ingredients: rennet, salt, and raw, unpasteurized milk. Rennet is an enzyme that comes from the stomach lining of calves, goats, or lambs. It is used to set or coagulate cheese. The milk slowly and naturally coagulates with the addition of rennet. Rennet is introduced after the milk is heated to start the separation process. This process is what defines Parmesan cheese, and without it, the cheese would not be considered Parmigiano-Reggiano.
Parmigiano-Reggiano is made in specific regions of Italy, such as Modena, Parma, Reggio Emilia, Mantua, and Bologna. The cows must also be milked whose feed consists mainly of forage grown in the area of origin. This further adds to the authenticity and traditional requirements of Parmigiano-Reggiano. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
The production of Parmigiano-Reggiano follows a strict set of traditional requirements. One of these requirements is the use of animal rennet, which is made by slicing the stomachs of young calves into small pieces and dropping them into saltwater or whey, along with an acidic ingredient like wine or vinegar, to draw out the enzymes. This process is essential for the cheese's unique characteristics and its ability to coagulate a large quantity of milk.
Parmigiano-Reggiano is a protected food with a very specific recipe and production method. It is a specialty hard cheese made from unpasteurized cow's milk, heavily salted, and aged for at least 12 months to cultivate its unique flavor. It is a grana-type cheese, along with Grana Padano and the historic Granone Lodigiano, and others. It is also gluten-free. Parmesan cheese made outside of the European Union is a family of hard grating cheeses made from cow's milk and inspired by the original Italian cheese.
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Parmesan is a good source of protein, calcium, and phosphorus
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong flavour and a rich nutritional profile. It is one of the most awarded cheeses in the world, having earned the nickname "The King of Cheeses".
Calcium is another critical nutrient found abundantly in Parmesan cheese. Known for its vital role in bone health, calcium supports the functioning of the heart, muscles, and nerves. Parmesan cheese provides one of the highest calcium contents among cheeses, making it beneficial for bone strength and density. The calcium in Parmesan also helps maintain healthy blood pressure by aiding in the contraction and relaxation of blood vessels.
In addition to protein and calcium, Parmesan is a good source of phosphorus, which, along with calcium, is essential for bone health. Parmesan also contains other vitamins and minerals, including vitamin A, vitamin B12, and zinc. It also contains probiotics, which are beneficial bacteria that support gut health.
While Parmesan has many health benefits, it is important to consume it in moderation as it is high in calories and contains moderately high levels of sodium. It is also worth noting that Parmesan is not lacto-vegetarian as it is typically made with animal rennet. However, vegetarian options without animal rennet are available.
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Grated Parmesan can be frozen to extend its shelf life
Parmesan cheese is a hard cheese with a long shelf life. An unopened block of Parmesan cheese can last seven to nine months in the refrigerator, while an opened block will last one to two months. However, grated Parmesan cheese has a shorter shelf life, lasting about one week in the refrigerator. Therefore, freezing grated Parmesan is an effective way to extend its shelf life, especially if you have a large quantity.
To freeze grated Parmesan, first cut the cheese into manageable portions and grate it. Then, wrap the grated cheese tightly in plastic wrap or aluminium foil, or place it in an airtight container or a freezer bag. Finally, label the packaging with the date to keep track of freshness. Properly stored, Parmesan cheese will maintain its best quality in the freezer for about 12 to 18 months but will remain safe beyond that time.
When using frozen grated Parmesan, it is best suited for cooked dishes such as sauces, soups, and casseroles. Frozen cheese may become crumbly and lose some of its flavour, so it may not be suitable for dishes where the cheese is meant to be the star of the show. Additionally, defrosted Parmesan cheese should be used within three to four days of being thawed in the refrigerator, or immediately if thawed in the microwave or cold water.
In summary, freezing is a great way to extend the shelf life of grated Parmesan cheese, allowing you to enjoy its flavour and nutritional benefits for longer.
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Microplaned Parmesan is best for cool or room-temperature dishes
Microplaned Parmesan is best used for cool or room-temperature dishes. When Microplaned Parmesan is added to hot dishes, it loses its light and feathery texture, melting into a clump. Therefore, it is best to use it for dishes like salads, toasts, and cooled roasted vegetables.
Microplaned Parmesan is also suitable for dishes where you want the cheese to stick to the dish without clumping, such as brothy soups, scoopable dips, bowls of chili, and saucy pasta. The finely grated cheese acts like a powder, coating the dish without clumping together.
For hot dishes, it is better to use a chunk of Parmesan and grate it over the hot food, so it melts evenly. This method is ideal for pasta dishes, where the heat of the pasta melts the cheese, creating a creamy texture.
Additionally, when using pre-grated Parmesan, there is a chance it is imitation Parmesan. Therefore, it is recommended to buy a block of Parmigiano-Reggiano and grate it yourself to ensure you get the real thing.
In conclusion, Microplaned Parmesan is best for cool or room-temperature dishes where you want a light, feathery coating of cheese that sticks to the dish. For hot dishes, use a chunk of Parmesan and grate it over the dish for a creamy, melted texture.
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Grating Parmesan in a blender can save time and money
Grating Parmesan in a blender is a great way to save time and money. Parmesan is a hard cheese that is often grated and added to recipes, and using a blender can speed up this process. While some people choose to buy pre-grated Parmesan, this can be more expensive and may not taste as good as freshly grated cheese. Grating your own Parmesan with a blender can be a quick and easy alternative to using a Microplane grater, which can be time-consuming and messy.
To grate Parmesan in a blender, you will need a high-powered blender, such as a Vitamix. First, cut the Parmesan into one to two-inch pieces and place them in the blender. Then, set the speed to the desired level based on your blender model. For a Vitamix, it is recommended to use speed five or six and blend for 15-30 seconds.
Using a blender to grate Parmesan can also save you money. Buying a block of Parmesan and grating it yourself is usually less expensive than purchasing pre-grated cheese. Additionally, grating your own Parmesan allows you to control the fineness of the grate, which can be important for different recipes. For example, finely grated Parmesan can be ideal for brothy soups, scoop-able dips, bowls of chilli, and saucy pasta as it sticks to the food without clumping.
Another advantage of grating Parmesan in a blender is that it is easier to clean than a Microplane grater. This can save you time and effort in the kitchen. However, it is important to note that some people have experienced issues with their blender when grating Parmesan, such as the blender jar breaking. Therefore, it is recommended to use a high-quality blender and cut the Parmesan into small pieces before blending.
In conclusion, grating Parmesan in a blender can be a convenient and cost-effective way to add this delicious and nutritious cheese to your recipes. It saves time and money while also providing you with freshly grated Parmesan that can enhance the taste of your dishes. So, the next time you need grated Parmesan, consider giving your blender a try!
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Frequently asked questions
Authentic Parmesan, or Parmigiano-Reggiano, is made with only three ingredients: milk, salt, and rennet. If you're buying pre-grated cheese, check the ingredients list for cellulose powder, potassium sorbate, and cheese cultures, which are illegal in the production of Parmigiano-Reggiano. Additionally, look for the signature pin-prick patterns and the words "Parmigiano-Reggiano" embossed on the rind.
Parmesan cheese is a good source of protein, calcium, and phosphorus. It is also inherently gluten-free, making it suitable for gluten-free diets. However, it contains high levels of fat and moderately high levels of sodium, so it should be enjoyed in moderation.
You can grate hard cheese like Parmesan using a Microplane, a box grater, or a food processor. Chop the cheese into 1 to 1.5-inch pieces before adding them to the food processor. If using a Microplane, simply run the cheese along the surface to create fine shreds.
Grated Parmesan cheese can be stored in an airtight container in the refrigerator for up to 1-2 years. To extend its shelf life, you can freeze it. Label the packaging with the date to keep track of freshness.
