Other names: parmigiano reggiano, Dry Grated Parmesan Cheese
Translations: Rīvēts Parmesan Cheese, Tarkuotų parmezanas, Brânză parmesan ras, Ribani parmezan, Grated parmesan cheese, Tarty parmezan, Geraspte Parmezaanse kaas, Grated एक प्रकार का पनीर पनीर, Queijo parmesão ralado, Тертый сыр пармезан, Τριμμένο τυρί παρμεζάνα, جبن البارميزان المبشور, 파르메산 치즈 강판, Strouhaný parmezán, Keju Parmesan parut, Gadgad parmesan Cheese, 磨碎帕尔玛奶酪, De formatge parmesà ratllat, Nariban parmezan, Strúhaný parmezán, Parmigiano grattugiato, גבינת פרמזן מגוררת, Riven parmesanost, Рендани пармезан сир, すりおろしたパルメザンチーズ, Fromage parmesan râpé, Geriebener Parmesan, Reven parmesanost, Revet parmesanost, De queso parmesano rallado, Тертий сир пармезан, Raastettua parmesaania, Настърган пармезан
Fine flakes, almost powdery. Tends to clump when packed too tight.
Colors: Pale yellow, white, off-white
Flavors: Nutty, salty and buttery taste
Mouthfeel: Creamy, Sharp, Powdery, Granular texture
Food complements: Pasta, Meats like poultry and pork, Some seafood, Tomatoes, Butter, Basil, Nuts
Wine complements: White wine, Late harvest reisling, Reisling, Viognier, Cabernet sauvignon nw, Sauvignon blanc, Chianti, Dolcetto, Rioja, Barbera, Cabernet sauvignon ow, Sangiovese, Shiraz, Pinot blanc, Bordeaux, Dry rose, Bolcetto, Merlot, Syrah, Burgundy, Barolo, Amarone, Chianti classico, Barbaresco, Cotes du rhone, Gattinara
Beverage complements: Tea, Milk, Mead, Beer
Substitutes: Grated aged assiago, Grated aged pecorino romano, Grana pandano
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Price usually correlated to quality because more expensive cheeses are aged longer or were sourced from small artisan cheese producers.
Buying: Parmesan is sold in wheels, blocks or wedges and flaked, shredded or grated. Grated cheese parmesan are readily available in any supermarket or grocery store.
Procuring: The cheese is aged for at least 12 to 16 months maximum although those made in the United States are aged for a shorter time.
Preparation and Use
Grated Parmesan cheese brings depth and richness to pasta sauces and condiments. It also adds a dimension of flavor to breaded dishes, soups, dips, pizzas, salads and cooked vegetables.
It is also excellent eaten on its own, especially as added drizzle over complementary dishes along with a little bit of virgin olive oil.
Parmesan cheese pairs greatly with poultry, pork and some seafood.
Conserving and Storing
Though Parmesan cheese can be grated for convenient usage, and even stored and be frozen for up to 6 months in the freezer, it tastes best freshly grated off the wedge. Defrost in the refrigerator overnight before using.
Grated parmesan cheese will keep for a few weeks as long as they are kept in an airtight container in the refrigerator.
History: Parmesan's origins trace way back beyond the 13th century. Parmesan cheese making is said to have started in Enza Valley in Italy, between the cities of Parma and Reggio Emilia. Up to date, it is still made the same way, which is 8 centuries later.