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Parmesan is the ultimate addition to pastas, tomato sauces, and warm, crusty bread.
Developed in northern Italy in the Parma and Reggio Emilia regions, the original Parmagiano-Reggiano reflects 800 years of tradition and is considered one of the great cheeses of the world. This hard cheese, aged 12 to 24 months or longer, is produced by artisans from the raw milk of cattle fed fresh fodder in their spring and summer pasture. Its uniform colour ranges from a pale straw yellow to a deep yellow shade, and it is dotted throughout with barely visible holes. It has an exceptionally fine flavour, full but not pungent. Whole Parmesan cheeses are large and drum-shaped and may weigh 40 to 55 pounds (18 to 25 kg). Methods of production vary from one region to another, with different aging times and temperatures.
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.
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 flavour to pizza, mashed potatoes, and squash, and piquancy to salads; enjoy it served with hearty red wines or cappuccino. For the best flavour, cooks and connoisseurs are encouraged to grate fresh, whole Parmesan just before serving.
Parmesan cheese, 1 Tbsp (grated)
Calories: 23
Protein: 2.1g
Carbohydrate: 0.19g
Total Fat: 1.5g
Fiber: 0.0g
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2005.