– ½ cup shredded parmesan cheese

Parmesan cheese, known in Italy as Parmigiano-Reggiano, is a hard, dry cheese produced from cow's milk in the Emilia-Romagna region of northern Italy. The cheese is aged for a minimum of 12 months (often 24-36 months), developing a granular texture and complex, nutty flavor profile. Authentic Parmigiano-Reggiano is produced under strict Protected Designation of Origin (PDO) standards, though similar cheeses marketed as "Parmesan" are made worldwide. The cheese is characterized by its pale golden color, crystalline structure, and umami-rich taste that intensifies with age.

Non-PDO parmesan varieties may vary in production methods and aging periods, affecting their flavor intensity and texture. Shredded forms are often treated with anti-caking agents to improve flowability.

Parmesan cheese is a foundational ingredient in Italian cuisine and essential in countless international dishes. It is most famously used in pasta dishes such as Cacio e Pepe, Fettuccine Alfredo, and as a finishing element for risotto. Beyond pasta, shredded parmesan is used as a garnish for soups, salads, and vegetable dishes; as a crisp topping for baked preparations; and as a key component in cheese-based sauces and gratins. The cheese melts poorly when heated directly due to its low moisture content, making it best suited for finishing dishes rather than cooking into sauces, though it can be incorporated into batter or breadings for crispy results.