This classic Italian cheese a.k.a. Parmigiano-Reggiano is usually sold under the generic name of “parmesan”. It belongs to a hard cheese category made from cow’s milk and has an overall robust, yet nutty flavor. Among the most popular uses of parmesan as grated topping over pasta.
Type of Milk: Cow
Flavor Notes: Salty, nutty, spicy, slightly floral
Texture: Dry, crackly, crumbly, rough
Parmesan cheese can be used with:
- Pasta
- Soups
- Risottos
- Macaroni
- Salad
