Recipes
Parmesan
Although known generically as parmesan cheese (cheese of the Parma region in Italy), there are two authentic types: Parmigiano Reggiano and Grana Padano.
Production of both these grainy, fruity flavoured cheeses is strictly controlled by law.
This cheese can be grated, shaved with a vegetable peeler, or broken into rugged chunks. Use in salads, or with pasta, pizza, or polenta. It does not melt well but boosts flavour when used with oozier cheeses.
Wrap parmesan in waxed paper or foil and store in a plastic box in the fridge to keep the cheesy smell away from other foods. Clingfilm will make it sweat. It freezes well. Storing it grated compromises the flavour.
