The market · Dairy and eggs · Southern Europe
Parmesan
Parmigiano Reggiano: a hard cow's-milk cheese aged a year or more until it's crystalline and deeply savoury.
nutty · savoury · crystalline
What to do with it
Kenji Hara's Sourdough, 100% ryeParmesan would give it depthIbu Sari's Beef rendangParmesan would give it depthRosa Ibarra's Clarified milk punch, mezcal and pineappleParmesan would give it depthMira Kowalski's Pierogi ruskieParmesan would give it depth
ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.No one here has made it yet
ItalianAranciniBalls or cones of cooked rice around a filling of ragù or ham and cheese, breadcrumbed and fried until crisp.No one here has made it yetItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.No one here has made it yetItalianTortellini in brodoTiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.No one here has made it yet
PeruvianAjí de gallinaShredded hen in a thick yellow sauce of ají amarillo, bread soaked in milk, nuts and cheese, over rice.No one here has made it yetBrazilianPão de queijoSmall round cheese breads made with cassava starch — crisp outside, chewy and hollow within.No one here has made it yetKinds
- 12–18 months
- Milder, softer, for eating.
- 24 months +
- Drier, more crystals — for grating.
Goes with
Knowing it
- Where to buy
- Cut from the wheel, with the rind stamped; keep the rinds for stock.
Kitchens that keep it in
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