|
|
| Line 1: |
Line 1: |
| − | [[Image:Parmigiano reggiano piece.jpg|250px|right|]] | + | #REDIRECT [[wikipedia:Parmesan Cheese|Parmesan Cheese]] |
| − | {{ingredient}} | [[Cookbook:Cheese|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 [[Cookbook:Risotto|risotto]], where it adds a final richness and creaminess.
| |
| − | | |
| − | With the advent of refrigeration and pre-shredded soft cheeses, [[Cookbook:Mozzarella Cheese|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 [[Cookbook:Pesto|pesto]].
| |
| − | | |
| − | {{Wikipedia|Parmesan cheese}}
| |
| − | | |
| − | [[Category:Cheeses|Parmesan]]
| |
