6 Parmesan Recipes From 3 Cuisines.

Italy’s hard aged cow’s-milk cheese, dense with the savory crystals that make it less a topping than a seasoning — a natural umami concentrate grated over pasta, folded into risotto, or shaved onto salads. The rind is not garbage: simmered in soups and bean pots it releases deep savor. Genuine Parmigiano-Reggiano is worth the price, but Grana Padano does honest work for less.

6 recipes on this route