Parmesan

03 Nov 2009
 

Hard, grainy cow's-milk cheese extensively used in Italian cuisine. Parmigiano reggiano is the true parmesan cheese, manufactured in the province of Parma and also Bologna and Mantua.

Use: Often grated over dishes, as in spaghetti bolognese. Parmesan is always best grated just before use.

 

You might also Like

NEXT ON FOOD24X
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
There are new stories on the homepage. Click here to see them.