Parmesan

Parmesan packs umami from concentrated flavors formed during aging.

Flavor

How to use it

Finishing Pasta Dishes. Melting releases glutamates, giving pasta more umami and creaminess.

Making Risotto. Aged Parmesan's umami works well with the creamy starches from rice sugars.

Common mistakes

• Pre-grated cheese loses flavor to air.
• Too much heat makes cheese oily by breaking down casein micelles.

What goes with parmesan

• Pasta. Parmesan's glutamate provides savory umami to pasta's starch.
• Black pepper. Pepper's sharp heat contrasts with parmesan's nutty salt, as in pepper-crusted cheese and cacio e pepe variants.
• Basil. Basil and parmesan share a savory, sweet aroma that works in harmony.
• Tomato. Tomato's acidity cuts through parmesan's richness, balancing the dish.
• Peas. Parmesan adds a savory, nutty element to sweet peas.
• Zucchini. Parmesan's salt cuts through zucchini's mildness, adding umami.
• Fennel Bulb. Parmesan’s umami-rich compounds deepen fennel's sweetness.
• Balsamic Vinegar. Aged parmesan's salt and glutamate meet balsamic's sweet-sour concentration.

Try tonight

• Parmesan risotto
• Caesar salad with Parmesan
• Grated Parmesan on roast vegetables

Storage

Keep refrigerated, ideally wrapped in wax paper to prevent drying out.