Nutty and moderately tangy with piquant notes.; sharp
A traditional hard, dry, granular, pale yellow cheese made with cow’s milk with a thick, yellow to brownish rind that is smooth, dry, and often coated with mineral oil, wax or charcoal. It has a nutty, tangy, and pleasantly piquant flavour, and ranges in strength from medium to very pronounced.
It adds zest to a number of soups, sauces, and pasta dishes.Parmesan melts when shredded or grated. It is one of the best grating cheeses. Add this cheese to your pastas, to roasted zucchini and eggplant, on pizzas, over pasta and risotto, and in au gratin dishes and soups. Try pairing it with figs, pears, melons, raisins, red grapes, walnuts, crusty breads, hearty crackers, olives and smoked ham.
Try Parmesan with very dry white wines such as Alsace, Tokay and Pinot gris It is also delicious with a Xéres. Ample and full-bodied reds can also be served. Also try it with Riesling, Sauvignon Blanc, Gewurztraminer, Merlot, or Cabernet wines, Champagne or warm cappuccinos.
Available in Padano and Reggiano flavours. Available in wedge, whole or grated form.