Nutty and savory with crystalline crunch, Parmesan cheese delivers an umami punch that ignites dishes with its complex flavor. Its granular texture makes it a perfect finishing touch on everything from risotto to salads.
Where it comes from
Hailing from the Emilia-Romagna region of Italy, Parmesan has been a staple since the Middle Ages, revered for its unique aging process and protected as a DOP product.
In the kitchen
Parmesan enriches sauces, adds depth to soups, and elevates pasta dishes with its rich, salty notes. Grated or shaved, it transforms any meal into a culinary masterpiece.
Nutrition (per 100g)
431kcalCal
38.0gProtein
29.0gFat
4.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
tomato sauce
Grate over hot sauce. Parmesan's salty, umami punch rounds out the tomato's acidity. Use off-heat to avoid clumping.
breadcrumbs
Mix with breadcrumbs and bake. Parmesan's salty richness crisps up, adding depth and a golden crust.
Pasta
Freshly grated over hot pasta, Parmesan melts into creamy pockets, enhancing the dish with a salty, umami kick.
Tomato
In sauces, Parmesan's salty depth balances tomato's acidity. Stir in off-heat for a smooth, rich finish.
Basil
Fresh basil lifts Parmesan's richness, adding a bright, herbal note. Toss together just before serving.
Asparagus
Shave parmesan over grilled asparagus. The cheese's umami depth enhances the vegetable's subtle sweetness.
Green zucchini
Grate Parmesan over grilled zucchini. The cheese melts slightly, adding a salty, nutty contrast to the tender vegetable.
Yellow zucchini
Grate over warm zucchini. Parmesan's umami and saltiness sharpen zucchini's mildness. Add just before serving.
Ravioli
Grate over hot ravioli. The heat melts the cheese, adding a salty, nutty finish.
Zucchini
Grate parmesan over hot zucchini. The cheese melts, adding a salty, nutty depth to zucchini's subtle taste.
