Cookbook:Parmesan Cheese: Difference between revisions
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{{ingredient}} | [[Cookbook:Cheese|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 salty taste. It is also known as '''Parmigiano-Reggiano'''. |
'''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. |
It is available ready-grated as a powder intended for sprinkling onto food at the table. |
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Revision as of 00:08, 23 December 2007
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Cheese
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.
It is available ready-grated as a powder intended for sprinkling onto food at the table.
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 risotto, where it adds a final richness and creaminess.
With the advent of refrigeration and pre-shredded soft cheeses, mozzarella cheese can now take the place of parmesan for table usage but the taste is blander.
Parmesan cheese is used in the making of pesto.
