It almost goes without saying that grated Parmesan kept in a tub or packet is not an ideal way to preserve the cheese – Parmesan starts to lose a lot of its wholesome flavour after being grated. With its special texture, aroma and exceptional taste, there are many ways of getting the best of out this Italian hard cheese. Luke Holder recommends using Parmigiano Reggiano to dress warm new potatoes, rice, pasta or even polenta. In addition, by mixing Parmesan with soft butter and breadcrumbs it can be used to add a crust to veal chops or other meats and some fish.
Parmesan can be equally effective served on its own or as one part of an antipasti board. Parmesan matches superbly with other Italian ingredients – balsamic, Parma ham, bresaola – but don’t let that restrict you.
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