Parmigiano-Reggiano (10)

When I call for Parmesan cheese, I mean imported Parmigiano-Reggiano cheese. Full of natural umami-giving glutamates and rich, sweet, nutty flavor, it’s my favorite tool of all. Once I’ve grated it down to the hard rind of the cheese, I use the rind just as I would a bay leaf, to infuse soups with flavor. Parmigiano-Reggiano cheese and its rind will keep in the refrigerator for up to 4 months, though they are best used within 2 months.