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Parmesan Cheese
A hard Italian cheese of partly skimmed cow's milk, cooked, pressed, and aged until the paste is salty and crystalline. Parmigiano Reggiano is the protected cheese of this family.
Origin
Made in a defined region of northern Italy, and copied widely as Parmesan.
Flavour
Savoury, nutty, and salty.
How to use it
Grate it over food, or break it into chunks for eating. The rind will flavour a pot of soup.
Storage
Wrap and refrigerate. A hunk keeps for weeks.
Recipes using it
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