Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

Parmesan - the Italians call this hard cheese Parmigiano-Reggiano and they are the size of a huge car wheel (a cheaper version, but also delicious, is called Grana Padano). It’s a cheese from the regions of Parma and Reggio Emilia, Italy (Parma ham also comes from Parma too). Traditionally unpasteurised, it has a hint of pineapple to it and well-aged ones have an almost crystal crunch to them.

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