Parmesan
Parmigiano-Reggiano (cow's-milk cheese) · Cheese
Top 10 pairings
Hard, granular and aged a year or more, this cow's-milk cheese crumbles into straw-yellow, crystalline shards. Nutty, salty and full of umami, it is grated over pasta. The original is Italy's Parmigiano-Reggiano.
Picking a good onedrag
Grainy, fragrant, clean cutFurred, dried out, rancid
Wrapped wedgeEveryday bestIt's a raw-milk cheese. Pregnant, over 65 or low immunity? Eat it steaming hot.
Cut faceTrue colour, cut face a bit duller
Smell at the cutNutty, but the face smells flat