Patrick Oconnell
When cooking or baking, it's important to get the right amount of each ingredient. Too much or too little of something can drastically change the outcome. For example, 8 ounces of parmesan cheese is equivalent to about 1 and a half cups when grated. However, the texture of the cheese also plays a part. A coarsely grated parmesan will take up more space in a cup than a finely grated parmesan, and so the volume will differ.
| Characteristics | Values |
|---|---|
| Weight in grams | 89.9 grams |
| Weight in pounds | 0.5 pounds |
| Volume | 2.52 cups |
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Grating methods
8 oz of parmesan cheese is equivalent to about 2 cups of grated cheese. Now, let's get into the different grating methods to achieve this:
Box Grater
The traditional method of grating parmesan cheese is through a box grater. This tool has different-sized holes that can create coarse or fine gratings. The smaller the holes, the finer the grating will be. Using a box grater can be time-consuming and tedious and may require some effort, especially when grating a hard block of cheese. To make the process easier, it is recommended to use cold cheese as room-temperature cheese tends to stick to the grater and your hands. Additionally, placing the grater over waxed paper simplifies the process of collecting the grated cheese and transferring it to a measuring cup.
Microplane
A Microplane is a popular alternative to the box grater, especially for those seeking a finer grating. It is a razor-toothed tool that can efficiently create wispy curls of parmesan cheese. Microplanes are often used for zesting and are effective in grating hard cheeses. They are faster than box graters and produce a consistent texture. However, some people prefer the irregular texture achieved through manual grating.
Food Processor
For those seeking convenience and speed, a food processor is a great option. Simply cut the parmesan cheese into small pieces and throw them into the food processor. Pulsing the processor will quickly yield grated cheese with a uniform, pebbly texture. This method is ideal for larger quantities of cheese and can be used for recipes or as a topping. However, some people may not prefer the texture of food-processed parmesan.
Y-Peeler
If you're looking for shredded parmesan cheese for a salad, a Y-peeler can do the trick. Simply run the peeler along the block of parmesan to create cheese shreds. These shreds can then be used as-is or crumbled by hand to create a coarser topping.
Each grating method has its advantages and will produce slightly different textures. The choice depends on your personal preference, the intended use of the grated cheese, and the time you're willing to spend on the task.
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Nutritional benefits
8 ounces of grated Parmesan cheese is equivalent to 89.9 grams. Parmesan cheese is a hard Italian cheese with a strong, nutty flavor and a grainy texture. It is produced in specific regions in northern Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. Parmesan cheese is highly nutritious and offers several health benefits:
First and foremost, Parmesan is a rich source of calcium, which is essential for maintaining healthy bones and preventing osteoporosis. Just 1 ounce of Parmesan provides approximately 335 milligrams of calcium, which is about 26% of the daily recommended value for adults.
Secondly, Parmesan is a good source of protein, which is particularly important for those following a vegetarian or vegan diet. It also contains beneficial bacteria that can improve gut health and reduce the risk of digestive issues.
Additionally, Parmesan is naturally lactose-free, making it a suitable option for individuals with lactose intolerance. The process of removing whey from the curd during cheese manufacturing eliminates most of the lactose, resulting in a cheese that is virtually lactose-free.
Moreover, Parmesan is an energy-dense food due to its high fat and protein content. This means it provides a significant number of calories per serving, making it a valuable source of energy.
Finally, Parmesan can enhance the flavor of healthy homemade dishes, making nutritious foods more appealing and encouraging healthier eating habits. Its strong flavor means a little goes a long way, so even small amounts can add a lot of taste to a dish.
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Lactose intolerance
8 ounces of grated parmesan cheese is equivalent to 89.9 grams. Now, onto lactose intolerance.
There are three types of lactose intolerance, distinguished by the underlying causes of lactase deficiency. Primary lactose intolerance, the most common type, develops in adulthood when lactase production decreases sharply. This can happen after an illness, injury, or surgery involving the small intestine. Secondary lactose intolerance is associated with intestinal infections, celiac disease, bacterial overgrowth, or Crohn's disease. Treatment of these underlying disorders may help restore lactase levels. Finally, in rare cases, babies may be born with congenital lactose intolerance due to a complete lack of lactase production, which is inherited in an autosomal recessive pattern.
While there is no cure for lactose intolerance, symptoms can be effectively managed through dietary modifications. Reducing the consumption of lactose-containing foods or using lactase supplements can help alleviate discomfort. Most people with lactose intolerance can still include some dairy in their diets without experiencing adverse effects. It is important to consult with a doctor or dietitian to ensure adequate nutrient intake, particularly calcium and vitamin D, while managing lactose intolerance.
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How to store
Parmesan cheese, when stored properly, has a long shelf life. The best way to store it is to wrap it in parchment paper, cheesecloth, cheese paper, wax paper, or a wax cloth wrap. It is important to ensure that the cheese can breathe to prevent condensation and that moisture will cause spoilage. It is also important to make sure that the cheese is stored away from other food items as the fatty part of the cheese will absorb other smells from the refrigerator.
Once purchased, it is advisable to store Parmesan in the refrigerator at a temperature ranging from 4 to 8°C to keep all its aromatic characteristics and ensure optimal preservation. A block of opened Parmesan cheese will last in the fridge for up to two months. A whole, unopened block of Parmesan cheese can keep for nine months.
You can also store Parmesan cheese in the freezer to prolong its shelf life. It can be stored in an airtight container or freezer bag. Shredded Parmesan cheese can last for three to six months, while a wedge of Parmesan cheese will stay in the freezer for over a year. You can use shredded frozen cheese straight from the freezer—simply break up any clumps by shaking before use. To defrost a wedge of frozen Parmesan cheese, leave it on a countertop for ten minutes at room temperature.
Vacuum-packed Parmigiano Reggiano can be stored in the refrigerator for several months. It is important to make sure that the package is sealed and tight and not exposed to air. Parmigiano Reggiano with a maturation of 12-18 months and a higher moisture content can be kept for about 15 days. Parmigiano Reggiano with a maturation of 24 months or more can be kept for about one month.
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Similar cheeses
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese made from cow's milk. It has a deeply savoury flavour. If you're looking for similar cheeses, here are some options:
Grana Padano
Grana Padano is often considered a less expensive version of Parmesan. It has the same granular, hard texture as Parmigiano-Reggiano, but it melts in the mouth. The flavour is nutty with hints of browned butter, a sharp fruitiness, and a savoury, salty finish. Like Parmesan, it is a hard, slow-ripened, semi-fat cheese made from cow's milk.
Pecorino
Pecorino is an Italian cheese made from sheep's milk. The flavour is sharp, nutty, herbaceous, and salty. It is usually produced on the Italian island of Sardinia, but its production is also allowed in Tuscany, Sicily, and a few other areas. There are seven types of Pecorino, all named after their place of origin. Pecorino Romano is the most common. A variant from southern Italy is Pecorino Pepato, to which black peppercorns are added. The more matured cheeses, called stagionato, are harder but still crumbly in texture. Semi-stagionato and fresco have a softer texture and milder, creamier taste.
Reggianito
Reggianito is a cow's milk cheese from Argentina, developed by Italian farmers who missed the taste of Parmigiano Reggiano. It has a smooth texture that can be slightly rubbery, although it is hard enough to grate. The flavour is mild and fruity.
Halloumi
Halloumi has a softer and less crumbly texture than Parmesan, but it provides a similar salty kick and can be grated over dishes.
Feta
Feta is saltier than Parmesan and won't melt as well, but it will give an intense boost of flavour.
Fresh Goat's Cheese
Goat's cheese is tangier, creamier, and less salty than Parmesan. It won't melt in the same way, so it may not be ideal for cooked dishes.
Cheddar
Cheddar isn't as hard or flavourful as Parmesan, but when finely grated, it provides a pleasant cheesy flavour and melts well for cooked dishes.
Salted Ricotta
Salted ricotta is saltier and less complex than Parmesan, so it won't add the same depth of flavour, but it can be a workable alternative.
Gruyère
Like cheddar, Gruyère isn't as hard as Parmesan, but it has a lovely cheesy flavour that works as a great substitute.
Comté
Comté is to the French as Parmesan is to Italians. It's slightly softer than Parmesan but can easily be grated and used in similar ways.
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Frequently asked questions
8 oz of grated Parmesan cheese is equivalent to about 1.5 cups.
When measuring by weight, remember that coarsely grated Parmesan cheese is denser than finely grated Parmesan cheese. This means that 1 cup of coarsely grated Parmesan cheese will have less cheese than 1 cup of finely grated Parmesan cheese.
Most well-written recipes will specify the grating size used, but don't stress if you don't have the exact amount. A little more or less Parmesan cheese won't make a significant difference in the overall outcome of the recipe.
