Randy Chandler
Parmesan cheese is a versatile, salty, and nutty staple that can be used in a variety of dishes, from salads to pasta. When picking Parmesan cheese, it is important to know that it is traditionally made from cow's milk and aged for at least 12 months. It is semi-hard, with a creamy texture and crunchy granules of calcium lactate. The flavor varies depending on the aging and production season, but it is often slightly salty, buttery, grassy, and nutty. When buying Parmesan, look for the name Parmigiano Reggiano and check for dryness, which indicates improper storage. The cheese should be oily, not dry or crumbly. Additionally, consider your intended use, as Parmesan comes in various forms like grated, shredded, or shaved, each perfect for different recipes.
| Characteristics | Values |
|---|---|
| Common forms | Grated, shredded, shaved, blocks, or wheels |
| Taste | Salty, nutty, fruity, buttery, grassy, sharp |
| Texture | Semi-hard, granular, creamy |
| Lactose content | 2% or less |
| Ingredients | Cow's milk, rennet |
| Origin | Italy, specifically the Parma province |
| Age | Typically aged for 12 months or longer |
| Weight | 77-88 pounds (35-40 kilograms) |
| Diameter | 40-45 centimeters (16-18 inches) |
| Height | 18-24 centimeters (7-9 inches) |
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What You'll Learn
Grated, shredded, shaved, or off the block?
Parmesan cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pasta. When picking Parmesan cheese, one of the most important considerations is its format. Here are the key differences between grated, shredded, shaved, and off-the-block Parmesan:
Grated Parmesan
Grated Parmesan is ideal for sprinkling on top of salads, pasta dishes, and even macaroni and cheese. It adds a sharp, indulgent flavour to these dishes. Grated Parmesan is also perfect for those who want a quick and convenient option, as it is already in a usable form straight out of the container. However, some people argue that the best grated Parmesan is the one you grate yourself, as pre-grated Parmesan may be of lower quality.
Shredded Parmesan
Shredded Parmesan is another convenient option that can add a savoury, nutty flavour to your dishes. It is perfect for sprinkling on Caesar salads or combining with anchovy paste to create a pungent, nutty flavour combination. Shredded Parmesan is also a great choice for those who enjoy eating pinches of Parmesan straight out of the container!
Shaved Parmesan
Shaved Parmesan, also known as shaved Parmesan, is a versatile option that can be used in a variety of dishes. It is ideal for sprinkling on top of salads and pasta, but it can also be used in grilled cheese sandwiches for a unique twist. Shaved Parmesan adds a rich, sharp flavour to your dishes.
Off-the-Block Parmesan
Off-the-block Parmesan refers to a large piece of Parmesan cheese that can be cut or broken into smaller pieces. This format is perfect for those who want to control the size and thickness of their Parmesan pieces. Off-the-block Parmesan is also a good option for those who want to create thin, crispy slices or chunks for a cheese board. Additionally, eating Parmesan off the block ensures that you get to experience the full flavour and texture of the cheese.
In conclusion, the format of Parmesan cheese you choose depends on your intended use and personal preferences. Each format has its own advantages and can enhance your culinary creations in different ways.
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How to spot the real deal
Parmesan cheese is a hard, granular, straw-coloured cheese, traditionally made from cow's milk. It is aged for at least 12 months, sometimes longer, which gives it a rich, nutty, salty flavour. It is semi-hard, with a creamy texture and crunchy granules of calcium lactate.
When looking for the real deal, there are a few things to consider. Firstly, true Parmesan cheese is called Parmigiano Reggiano, and it will be labelled "made in" or "from" Italy. It often sports a PDO seal. When buying a whole wheel, the name Parmigiano Reggiano should be embossed permanently in a dotted pattern all over the edge—any wedge you buy should have part of this visible on the rind.
Parmesan is usually sold by weight, and a typical wheel weighs between 35 and 40 kilograms. It is large, with a diameter of 40 to 45 centimetres and a height of 18 to 24 centimetres. Due to its size, it is important to buy from a store that knows how to store it correctly and sells enough to have rapid turnover, as it can dry out once cut. When inspecting the cheese, it should be a bit oily, not dry or crumbly. If it is pre-wrapped, vacuum-sealed packages are best.
If you are buying pre-grated Parmesan, it is usually best to avoid the tubes of pre-grated cheese, as these are often lower quality.
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Salty, nutty, fruity, or all of the above?
Parmesan cheese is a hard, granular, straw-coloured cheese, made from cow's milk and aged for at least 12 months. It is famous for its strong, nutty taste, but it can also be salty, buttery, grassy, and even fruity. The flavour varies depending on how long it has been aged and the season in which it was produced.
When picking Parmesan cheese, it is important to know that the Italian name, Parmigiano-Reggiano, is protected in the US. Therefore, if you are buying in the US, look for this name on the label, and it should also sport a PDO seal. If you are buying a wheel of Parmesan, the name should be embossed permanently in a dotted pattern all over the edge of the wheel. When buying pre-cut wedges, make sure part of this pattern is visible on the rind.
Parmesan cheese is typically sold in large wheels, weighing between 35 and 40 kilograms, so it is important to buy from a store that knows how to store it correctly and has a high turnover to ensure freshness. When buying, check that the cheese is slightly oily and not dry or crumbly. If you are buying pre-wrapped, vacuum-sealed packages are preferable to plastic wrap.
If you are buying pre-grated Parmesan, it is worth noting that many consider this to be a lower-quality option. Parmesan is incredibly versatile and can be used in a variety of dishes, from pasta to grilled cheese sandwiches, and even baked goods. It is also a great snacking cheese, and pairs well with nuts and chocolate.
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Lactose intolerant-friendly
Lactose intolerance is a digestive condition that occurs when the body lacks the enzyme lactase, which breaks down the lactose in dairy. This makes it difficult to digest lactose, a sugar found in milk, cheese, and other dairy products. However, this does not mean that people with lactose intolerance have to cut cheese out of their diets completely.
Parmesan is often referred to as a safe choice for lactose-intolerant individuals. This is because it is a hard, aged cheese, and these types of cheeses frequently contain less lactose. As cheese ages, the lactose in the curd is broken down into lactic acid, which means that aged cheeses like Parmigiano Reggiano are virtually lactose-free. The younger the cheese, the more lactose it contains.
However, it is important to remember that every lactose-intolerant individual has a different tolerance level for dairy products. Some people cannot handle any lactose at all, so even low-lactose cheeses may not be suitable for them. For example, some people who are lactose intolerant have reported that Parmesan causes them the worst symptoms, despite its low lactose content. This may be because Parmesan is made from skimmed milk and whey, which is one of the proteins in dairy that can cause symptoms similar to lactose intolerance.
If you are lactose intolerant and want to include cheese in your diet, it is recommended that you stick to cheeses with 0 to a little over 3% lactose, which can usually be tolerated when eaten in moderation. Examples of low-lactose cheeses include Muenster (0-1.1% lactose), Camembert (0-1.8% lactose), Provolone (0-2.1% lactose), Gouda (0-2.2% lactose), Blue Cheese (0-2.5% lactose), Swiss Cheese (0-3.4% lactose), Havarti (0-2% lactose), Limburger (2% lactose), and Feta (0.5-1.5% lactose).
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Storing your Parmesan
If you buy pre-grated Parmesan, it will usually come in a sealed plastic bag or container. This type of Parmesan can be stored in the fridge, but it is best to transfer it to an airtight container to maintain freshness.
If you are storing a whole wheel of Parmesan, it is important to remember that it will have a longer shelf life than smaller pieces. A full wheel can be stored in a cool, dry place for up to two months, but once it is cut, it should be wrapped and refrigerated.
If your Parmesan does dry out, it can be revived by placing it in a humid environment for a few days. A small amount of moisture can also be added by sprinkling the cheese with a few drops of water.
Finally, if you find mould on your Parmesan, don't panic! Simply cut off the mouldy part of the cheese, being sure to remove at least 1 inch (2.5 cm) around the mouldy area. The rest of the cheese will be safe to eat.
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Frequently asked questions
The best Parmesan cheese is the imported Parmigiano-Reggiano, which is also the original Parmesan cheese from Italy. Cello Parmesan cheese, which is made for the unique conditions of the Lake Country Dairy region, won Best in Class at the World Championship Cheese Contest in 2022.
When buying Parmesan cheese, look for the label "made in" or "from" Italy, and often sport a PDO seal. The real cheese will have its name, Parmigiano Reggiano, embossed permanently in a dotted step-and-repeat pattern all over the edge. The cheese should be semi-hard, oily, and not dry or crumbly.
Parmesan cheese is a versatile ingredient that can be used in many dishes. It is most commonly used as a topping for pasta, pizza, or soup. It can also be used in salads, such as Caesar salad, or as an ingredient in baked goods such as biscuits and cookies.
Parmesan cheese is traditionally made using rennet, an enzyme found in the stomach of young mammals. It is also one of the few cheeses that are friendly to lactose-intolerant individuals, with lactose levels of two percent or less. Additionally, if your Parmesan cheese grows mold, you can cut off the moldy part and eat the rest of the cheese without worry as mold cannot penetrate very far into harder cheeses.
