Parmesan is hard granular light yellow cheese with a very strong flavor which blends extremely well with meat, tomato and vegetable sauces as well as some creamy sauces and soups.
It is one of the main ingredients of Bolognese cooking. Parmesan requires a ling aging process with a minimum of 18 months to obtain a distinct pungency.
After aging, the cheese will be straw colored and will have a rich mellow, slightly salty taste.
In United States, parmesan is characterized by a granular texture.
It may have a hard and brittle rind.
The traditional Italian parmesan is often called Parmigiano-Reggiano, named for the region where is still produced.
The manufacturing technique of this precious cheese one of the most famous in the world, dates back to the 12th century, to Benedictine and Cistercian Monks.
Parmesan is made from part-skim milk and thus is naturally low in fat. Parmesan has become very popular with cooks in the United States.
Parmesan cheese as ingredient
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