You can find a variety of parmesan at the grocery store, but do know the real deal, Parmigiano-Reggiano, from the Parma and Reggio Emilia provinces of Italy isn’t comparable to anything else you will find labeled simple parmesan.
While the authentic imported parmesan is significantly more expensive it is worth it if you are using the cheese as a main ingredient in a dish. Using a lesser cheese, especially a cheese product from a green can, won’t give you the same intense flavor a real aged parmesan will.
A hard cheese that is aged for 12 months it has the second highest concentration of glutamate in any cheese, Roquefort is the highest. Glutamate is the compound that is responsible for the umami taste. Umami has recently been recognized as the fifth sense. In addition to sweet, salty, tart and bitter we know recognize umami as a distinct taste the tastes buds on your tongue can recognize. It is a largely savory taste. Typically from fermented and aged foods it is no surprise that parmesan would have a high concentration. This high concentration of glutamate is why the cheese is so frequently added to a dish at the end of cooking.
Good parmesan will have small crystals in the cheese. This isn’t a sign the cheese has gone bad it is actually quite the opposite. They are glutamate crystals that from during the maturation/aging process of the cheese.
So how can you tell if you are getting the good stuff? Look for imported cheese that says parmigano-reggiano. If you are buying a piece that still has some rind you will see the words actually imprinted on the cheese. All parmesan produced in the United States will have a similar flavor and if that is what you can afford it is a good option. You can also find already grated imported parmesan that is a little more affordable. It is possible, though not guaranteed, that this is made from wheels that had cracks in them and were not worthy of being sold as the real deal.
You don’t need a lot of cheese for most dishes and it keeps for a long time in the fridge so while it might be expensive ($13-$20 per pound) it will last you for quite a few dishes over a long period of time. I have had our wedge wrapped in plastic in a plastic bag for over 5 months.
If you need to find an affordable alternative first try the real thing either buy a small affordable piece or ask to try a bit at a quality cheese shop. Then head to the grocery store and try some of the cheaper options to see which gives you the best, most similar, flavor and buy that one. Stay away from the green can it isn’t adding flavor it is only adding melty cheese to your dish. You might as well save the money and the calories if that is the option.
If you do splurge for the good stuff don’t throw the rinds away. Freeze them and use them in soups and broths to impart that umami flavor into other dishes.
What to know when buying parmesan
- best stuff has the words Parmigiano-Reggiano stamped in the rind
- crystals that form in cheese are normal and desirable for a better flavor
- high in glutamate which gives your food that umami taste
- lasts for months if stored properly
I love to use the cheese on fresh simply cooked vegetables like these peas.
- 4 oz chopped pancetta
- 1 shallot, chopped
- 10 oz fresh peas, shelled
- 1/4 cup chicken broth
- 1/2 cup Parmesan cheese
- salt and pepper
- Over medium heat cook pancetta for 5 minutes.
- Sweat the shallot until soft and translucent.
- Place peas in pan, add chicken broth and cook covered for 10 minutes, or until peas are soft.
- toss with 1/4 cup of the cheese and salt and pepper to taste. When ready to serve put remaining cheese on top of dish.
What is your favorite parmesan dish?
