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A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall. Parmesan cheese can be purchased as a young cheese or an aged cheese. The young cheese is aged at least 10 months to be sold in a block form, flaked, grated, or shredded. As a young cheese, it is not as flavorful nor as firm as the aged Parmesan., but still has had time to begin to develop a decent flavor. The mature Parmesan, which has aged from 18 months to 4 years, provides a sharp, salty, full-flavored cheese with a firm to hard texture, excellent for grating. Some of the well known aged Parmesan cheeses include Vecchio aged 18 to 24 months, Stavecchio aged 24 to 36 months, or Stravecchione aged 36 to 48 months. The American version of Parmesan is not as strong flavored or as crystalline textured as the Italian version. Several common Italian cheeses that can be substituted for Parmesan are Grana Padano, Pecorino Romano or Parmigiano Reggiano.
To grate this cheese, run a piece of cheese over the holes in a handheld grater or use a rotary cheese grater. To shave, run a vegetable peeler over a piece of Parmesan, paring off paper-thin sheets. After using all of the cheese, save the rind for use in flavoring sauces, soups or marinades. To store, wrap the cheese in foil and store it in the driest section of the refrigerator. If it dries out, wrap the cheese with a moist paper towel and foil for a day. The cheese can remain stored for a month or so before the flavor deteriorates rapidly.
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Young Parmesan | | 
Aged Parmesan - Parmigiano-Reggiano |
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USDA Nutrition Facts |
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| Calories 370 |
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| Protein 40g |
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| Total Fat 5g |
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| Total Carbohydrates 40g |
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| Dietary Fiber 0g |
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| Sugars 1g |
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| Potassium 600mg |
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| Sodium 1150mg |
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| Cholesterol 20mg |
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Parmesan Cheese term - Related Content |
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| Adding grated Parmesan cheese with the vinegar makes this dressing perfect for enhancing the flavor of a variety of salads with greens or rice salads such as wild rice with vegetables. |
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| An easy way to transform an ordinary breadstick into a flavorful, cheese-filled treat. |
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| Not your ordinary cheese spread—this inventive, versatile rendition features Muenster, Mexican, parmesan, and goat cheeses that merge into a smooth, flavorful spread that can be used as a tasty topping for crackers and baguette slices or as an accompaniment to fruit and vegetables. |
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| These cheese crisps are great as an appetizer and a delicious addition to soups and salads. |
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| Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer. Referred to as a Frico in Italian kitchens, the ... |
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| A specially designed tool for removing strips of Parmesan cheese easily and quickly as it is grated over salads and pasta. A Parmesan Grater is designed with rows of evenly ... |
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| The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese. On some types of cheese, the outside of the cheese is often a wax ... |
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| A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough. There are many recipes for cheese ... |
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| Made from mild varieties of semi-soft cheese, a cheese stick is a food product that has been formed into a rod-like, individual serving of cheese. Commonly made from cheddar ... |
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