Tuesday, April 11, 2017

Parmesan cheese

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.
Cheese used in pasta dishes should be freshly grated - avoid ready-grated cheeses. Sometimes parmesan is part of the sauce, sometimes simply used as a garnish.

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.
Parmesan cheese
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