Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It is made from skimmed or partially skimmed cow's milk. Italy's 'Parmigiano Reggiano' is the original parmesan, although similar versions can now be found from Argentina, Australia and the USA.
The original Italian version remains superior however, boasting a ripe yellow interior, granular texture and unbeatable flavour. This is partly due to a longer maturing time of around two years, rather than the minimum 12 months required. Authentic Italian parmesan has 'Parmigiano Reggiano' stamped on the rind.
How do I get Parmesan ready to use?
Pare, chop or grate as required. If serving it on a cheeseboard, take it out of the fridge 1 or 2 hours beforehand, so that the flavour and aroma have time to develop.
What about keeping Parmesan?
Keep wrapped in greaseproof paper inside a polythene bag, and store in the fridge - that way it should keep for around two months. Don't wrap it in clingfilm, as it will make it sweat, but foil is acceptable in the absence of greaseproof. If the cheese develops some mould on the surface, just scrape it off; the cheese underneath should still be good to eat.
How do I cook Parmesan?
Grated over pasta or use to make pasta sauces (note: the Italians tend not to use it with fish or seafood sauces); scatter thin shavings over salads; use to make pesto; serve as a dessert cheese with figs or pears.
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It is made from skimmed or partially skimmed cow's milk. Italy's 'Parmigiano Reggiano' is the original parmesan, although similar versions can now be found from Argentina, Australia and the USA.
The original Italian version remains superior however, boasting a ripe yellow interior, granular texture and unbeatable flavour. This is partly due to a longer maturing time of around two years, rather than the minimum 12 months required. Authentic Italian parmesan has 'Parmigiano Reggiano' stamped on the rind. 