There’s No Such Thing as “Too Much Parmesan”

Honestly, the stress I feel is real when I’m eating at an Italian restaurant and the waitperson asks “Would you like parmesan?” and then says “Say when to stop ...” and the silence seems to go on for ever. My parmesan to pasta ratio is unashamedly out of control, because I just LOVE it. It not only serves as an incredible savoury topper, but it also adds a beautiful depth of flavour … to even the most unexpected recipes (I love it in my Creamy Garlic Chicken and sprinkled on my Beef Stroganoff Cottage Pie). But not all parmesan cheeses are equal!! I’m going to take you through the different varieties, suggest when to splurge and when to save money, give tips on how to store parmesan, and tell you why I recommend grating your own!

Parmesan is a hard, dry Italian cheese, made from unpasteurised skimmed, or partially skimmed, cow’s milk. It has a golden-brown rind and a paler gold interior. It has a crumbly texture, which is what makes it so ideal for grating. I find it just lifts so many dishes to another level. It is an easy way of bumping up the flavour – namely the “umami” (“savoury”) flavour and imparting a delicious creaminess.

The most premium parmesan is Parmigiano Reggiano, which is produced only in Italy in the provinces of Reggio Emilia and Parma, which is where the cheese gets its name (an area also famous for prosciutto or “Parma ham”), and also Bologna, Modena and Mantua. Only parmesan made in these areas can legally use the name Parmigiano Reggiano, which you will see stencilled onto the rind of the 34 kilogram (75 pound) wheels. This parmesan is generally aged for at least 2 years (but a minimum of 10 months, and sometimes up to 4 years), giving it a wonderful rich, sharp flavour and crumbly texture. Other than the milk and cultures used to create the cheese, the only additive allowed in Parmigiano Reggiano is salt.

The quality control of this type of parmesan is very strict, and a master grader checks the cheese at 12 months to see that it is acceptable. If it doesn’t pass muster, the wheel of cheese is sometimes marked with lines or crosses to let people know that it’s not top quality! Although this kind of parmesan can be a little more expensive, let me tell you that it’s definitely worth the investment. Just a little (or a lot!) sprinkled on top of a dish goes a long way. For recipes that rely solely on parmesan for flavour, such as Authentic Fettuccine Alfredo, it’s absolutely worth the splurge. The sharp, rich flavour that comes from the ageing process, is what gives the dish its incredible intensity.

Grana Padano is a similar cheese to Parmigiano Reggiano, also made only in Italy in Lombardy. But much more of this cheese is made, so it is cheaper. It is also strictly controlled, aged for a minimum of 9 months and has a slightly more delicate flavour than Parmigiano Reggiano and is also not as crumbly. Therefore, while the premium Parmigiano Reggiano will mostly be sprinkled on top of a dish, the more economical Grana Padano is more likely to be used as a stir-in ingredient when cooking a dish such as Marry Me Chicken Risoni (Orzo).

Other countries around the world, such as Australia and the US, produce their own parmesans, but they will just be called “parmesan” and often they are only aged for a few months. However, these can still have a lovely flavour.

Premium-quality parmesans, such as Parmigiano Reggiano and Grana Padano, are not strictly vegetarian as animal-based rennet is used in the production process (as it is with many of the world’s great cheeses). If you are vegetarian, you should look for parmesans that state on the packet that they do not use animal rennet. If you are vegan, there are actually plant-based versions of parmesan available in packaged grated form. These are usually made with nuts or nutritional yeast.

Parmesan is packed with proteins and calcium, low in carbs and low in fat. It is also naturally low in lactose.

If you have an intolerance or allergy to cow’s milk, you might want to try Pecorino Romano, which is a similar, strongly flavoured cheese, but made from sheep’s milk. This is the cheese traditionally used in carbonara sauce, although you can use other types of parmesan – as I do in my Spaghetti Carbonara.

Pre-grated or shredded parmesan can be found in the refrigerator section of the supermarket. But then there is the shelf-stable parmesan (which doesn’t need to be refrigerated), which is found in the aisles. This is the kind that you might find in shakers on the tables at pizza parlours. This shelf-stable parmesan is much sandier, and contains a lot of additives, from other types of cheese to non-dairy fillers including edible wood pulp! I never use this type of parmesan and don’t recommend it. (Often people who say they don’t like parmesan have only tried this type!)

The most important factor about parmesan is whether you are using a block or wedge that has been cut from a wheel and left whole, or whether you are using parmesan that has been pre-shredded or grated, then packaged in a bag or other container for sale. The latter will generally contain anti-caking agents (made from cellulose) to prevent the parmesan from clumping in the bag. Unfortunately these interfere with the melting process of the cheese, which is why it is far better to grate your own. If you do, your sauces will be much creamier and smoother. No matter what quality of parmesan you are using, I recommend using a block or wedge and grating your own.

If you love the convenience of bags of pre-grated or shredded parmesan, and you use it all the time, you can pre-grate your own to refrigerate or even freeze. You can use a box grater, but you might have a shredding or grating attachment for your food processor. If you don’t have the attachment, cut the parmesan into chunks around 3 cm (11/4 inches) and process the cheese in the bowl of the food processor (or in a high-speed blender) until it is your desired texture. You can also use a rotary grater or a Microplane (although the Microplane is best for when you want to grate parmesan directly onto food at the table). Store parmesan in the refrigerator in an airtight container for about a week. Or freeze some in 1/2 cup (50 g) or 1 cup (100 g) portions in airtight containers or freezer bags for 3–6 months. You can use the parmesan to add to recipes, directly from the freezer. Alternatively, leave it on the kitchen bench for 10–15 minutes to thaw.

If you invest in a wedge of good-quality parmesan, such as Parmigiano Reggiano or Grana Padano, you obviously want it to keep for as long as possible. A sealed, unopened wedge of parmesan will last 7–9 months in the fridge and 1–2 months once opened. It will keep for up to a year in the freezer. It’s also important to keep parmesan dry when storing so, once you open your wedge of parmesan, you can wrap it in some baking (parchment), greaseproof (wax) paper or muslin (cheesecloth) to absorb any moisture.

The rind of premium-quality parmesan can be tossed into a pot to add flavour to a soup (e.g. minestrone, vegetable or French onion), casseroles, risottos or sauces (e.g. tomato, cheese or cream-based sauces) as they cook. This is great as you will use every bit of the cheese you paid a little more for.

Some notable dishes that are made with parmesan include eggplant (aubergine) parmigiana, risotto, pesto and polenta. Parmesan is sprinkled over the top of almost every pasta dish as well as soups like minestrone. Shaved parmesan can also be scattered over salads (e.g. caesar salad) or cooked vegetables like asparagus. Of course it can also be used in myriad other ways and the best-quality Parmigiano Reggiano can hold its own on a cheeseboard along with your other favourites – give it a try if you are a parmesan addict like me!

Beef Stroganoff Cottage Pie with Crispy Parmesan Topping
Marry Me Chicken Risoni (Orzo)
Basil Pesto
One Pan Pesto Chicken Pasta
Creamy Mushroom & Bacon Fettuccine
Creamy Garlic Chicken
Chicken Mushroom Pie