Parmesan
Varieties
Parmigiano-Reggiano is produced in a restricted area around Parma. Genuine Grana Padano, a granular cheese from the plain of the River Po, and Grana Trentino, are what cheeses of this type produced in other regions of Italy are called. The name Parmesan is used to refer to all cheeses of this type produced outside Italy. Today, Parmesan-type cheeses are manufactured around the world.
Preparation, Uses, & Tips
Parmesan can be enjoyed as a table cheese and served with meals; it also makes a great accompaniment to such fruits as sliced pears, tart apples, fresh figs, and ripe melon.
When grated, Parmesan is the ultimate addition to pastas, tomato sauces, soups, and warm, crusty French and Italian breads. It’s wonderful with chicken and adds depth of flavor to pizza, mashed potatoes, and squash, and piquancy to salads; enjoy it served with hearty red wines or cappuccino. For the best flavor, cooks and connoisseurs are encouraged to grate fresh, whole Parmesan just before serving.
Storing
Fresh Parmesan cheese should first be wrapped in parchment or waxed paper, then in aluminum foil, before it is refrigerated; it can then be kept for several weeks. Grated Parmesan cheese can be stored for longer periods; try storing it in a tightly closed container in the freezer.
Nutrition Highlights
Parmesan cheese, 1 Tbsp (grated)
- Calories: 23
- Protein: 2.1g
- Carbohydrate: 0.19g
- Total Fat: 1.5g
- Fiber: 0.0g
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