Parmesan
Also known as: Parmesan cheese
A hard, aged Italian cow's-milk cheese with a sharp, salty, savory flavor, grated over finished dishes or melted into sauces for depth. True Parmigiano-Reggiano is aged at least twelve months, which is what gives it its crystalline texture and concentrated umami -- younger or generic parmesan is milder and softer by comparison.
Buying guidance
Buy a wedge and grate it yourself when possible -- pre-grated cheese is coated with anti-caking starch that keeps it from clumping in the container but also keeps it from melting as smoothly into a sauce. If authenticity matters, look for Parmigiano-Reggiano stamped on the rind; that name is protected and only applies to cheese made in a specific region of Italy under specific rules. The rind itself isn't waste -- simmered in a soup or sauce, it slowly releases flavor and can be pulled out before serving.
Substitutions
- Grana Padano -- similar hard, aged style, slightly milder and less expensive.
- Pecorino Romano -- sheep's milk, saltier and sharper; use somewhat less than the amount of Parmesan called for.
- Aged Asiago -- nuttier and less salty; a reasonable stand-in for grating.
Tips & common mistakes
Because parmesan is so salty and concentrated, it's easy to oversalt a dish by seasoning before the cheese goes in -- add the parmesan first, then taste before reaching for the salt. The hard white specks sometimes visible in a well-aged wedge are crunchy amino-acid crystals from aging, not spoilage or sugar, and are safe to eat.
Storage
A cut wedge dries out and hardens at the cut face if left unwrapped, so rewrap that surface tightly in wax paper or parchment after each use, then again in foil or a loose bag rather than plastic alone, which traps moisture and encourages mold. Leftover rinds can be frozen in a bag indefinitely and pulled out whenever a simmering soup or sauce would benefit from one.