Parmesan

This world-famous cheese comes from a small specified area around the rivers Po and Reno in north-central Italy. Made with semi-skimmed unpasteurized cows’ milk, the cheese is straw-colored with a brittle, grainy texture and a fruity fragrant flavor. The thick, hard, brown rind is stamped all round with Parmigiano Reggiano as a guarantee of origin. At one or two years old, Parmesan is pale, supple and crumbly – good for dessert use, especially served with pears, apples, nuts and grapes. It is also served in Italy with a dressing of olive oil or balsamic vinegar. At three or four years, it is darker, drier and very hard, and is the classic grating cheese for pastas, risottos and other dishes. It is best to buy Parmesan in a piece and grate it as required. (245)