Parmesan Cheese
Parmesan, with Parmigiano-Reggiano as its protected Italian original, is a hard, long-aged cow's milk cheese prized for its deep umami, granular texture, and savory crystalline bite.
How to buy
Authentic Parmigiano-Reggiano carries stenciled rind markings and is aged a minimum of 12 months, often 24-36 or more. Pre-grated cheese in shaker containers is shelf-stable but far less flavorful; buy a wedge and grate it fresh whenever possible.
How to store
Wrap the cut face in cheese paper or foil, not plastic touching the cheese directly, and refrigerate. A well-wrapped wedge keeps for months thanks to its low moisture. Freeze grated parmesan in an airtight bag for cooking, though the texture suffers slightly for eating plain.
Culinary profile
- Flavor
- Intensely savory, nutty, and salty with a crystalline tang; long aging concentrates umami and develops crunchy tyrosine crystals throughout the paste.
- Texture
- Hard and granular, shattering into shards rather than slicing cleanly, and grating easily into fine, fluffy strands.
- Aroma
- A sharp, nutty, faintly fruity aroma that deepens the longer the wheel ages.
How to prepare
- Grated fine — Finely grated over pasta, risotto, and soups for a savory finish.
- Shaved — Sliced into curls with a vegetable peeler for salads and carpaccio.
- Melted into sauces — Stirred into sauces off heat to thicken and add umami without graininess.
- Baked into crisps — Melted in small mounds and baked until crisp (frico) for a savory snack.
Classic dishes
American
- Caesar salad — Romaine tossed with a garlicky dressing and finished with shaved or grated parmesan.
- Parmesan-crusted chicken — Chicken coated in a parmesan and breadcrumb crust and baked until golden.
Italian
- Fettuccine Alfredo — A simple pasta sauce of butter, cream, and generous grated parmesan.
- Risotto alla parmigiana — Risotto finished off the heat with a vigorous stir of grated parmesan for creaminess.
- Pesto alla genovese — A basil, pine nut, and garlic sauce bound with olive oil and grated parmesan.
- Chicken parmesan — Breaded chicken topped with tomato sauce, mozzarella, and grated parmesan.
- Eggplant parmesan — Layers of fried eggplant and tomato sauce baked with parmesan and mozzarella.
- Minestrone with parmesan rind — A vegetable soup deepened by simmering a parmesan rind directly in the broth.
- Frico — A thin, crisp wafer made by melting and baking grated parmesan until golden.
- Bolognese — A slow-simmered meat sauce traditionally finished tableside with grated parmesan.
- Osso buco — Braised veal shanks often served with a sprinkle of parmesan alongside gremolata.
- Lasagna — Layered pasta baked with parmesan folded into the filling and sprinkled on top.
- Parmesan polenta — Creamy cornmeal porridge enriched with butter and grated parmesan.
- Spaghetti aglio e olio topped with parmesan — A simple garlic and olive oil pasta finished with a dusting of grated parmesan.
- Parmesan shavings salad — A simple arugula and parmesan salad dressed with olive oil and lemon.
- Parmesan broth soup — A light broth infused with simmered parmesan rinds for savory depth.
French
- Gougères with parmesan — Choux pastry puffs studded with grated parmesan for a savory, cheesy bite.
Substitutions
- Pecorino Cheese — Sharper and saltier than parmesan since it's made from sheep's milk; use a bit less to avoid over-salting.