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| − | [[Image:Parmigiano reggiano piece.jpg|250px|right|]]
| + | {{wikipedia::Parmesan Cheese|Parmesan Cheese}} |
| − | {{ingredient}} | [[Cookbook:Cheese|Cheese]] | |
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| − | '''Parmesan cheese''' is a hard dry white Italian cheese that stores well. It has a particularly buttery, salty taste. It is also known as '''Parmigiano-Reggiano'''.
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| − | It is available ready-grated as a powder intended for sprinkling onto food at the table.
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| − | Grating or shaving the cheese into thin slivers immediately before use will give a moister result. Parmesan is the traditional topping to many Italian dishes, including [[Cookbook:Risotto|risotto]], where it adds a final richness and creaminess.
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| − | With the advent of refrigeration and pre-shredded soft cheeses, [[Cookbook:Mozzarella Cheese|mozzarella cheese]] can now take the place of parmesan for table usage but the taste is blander.
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| − | Parmesan cheese is used in the making of [[Cookbook:Pesto|pesto]].
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| − | {{Wikipedia|Parmesan cheese}}
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| − | [[Category:Cheeses|Parmesan]]
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