Parmesan is a hard granular, light yellow cheese with a very strong flavor which blends extremely well with meat, tomato and vegetables sauce as well as some creamy sauces or soups.
Parmesan typically contains 8 grams of fat and 400 milligrams of sodium per ounce. As with most cheese, reduced-fat and nonfat versions are available.
While nonfat Parmesan works beautifully in sauces, soups, dressing and casseroles and a topping for pasta, it is too dry to be used as a topping on focaccia bread, bread sticks and casseroles.
In order to get the best-tasting of parmesan, it always suggested that to buy Parmigiano-Reggiano, which tastes noticeably better than domestic Parmesan cheese.
Real Italian Parmesan is manufactured under strict regulations. The cheese is made from the milk of a certain type of cow that can only live on farms in a specific area surrounding the northern Italian city of Parma.
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Parmesan is a hard granular, light yellow cheese with a very strong flavor which blends extremely well with meat, tomato and vegetables sauc...
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