A savory snowfall that crowns dishes with umami.
Aged Italian hard cheese with intense umami from glutamate crystals; nutty and salty.
Where it comes from
Originating in Italy, Parmesan has been crafted for centuries, with strict regulations on its production ensuring its place as a culinary icon.
In the kitchen
Parmesan is used grated, shaved, or as a whole wedge, adding umami depth to pastas, risottos, and salads, enhancing flavor profiles significantly.
Nutrition (per 100g)
431kcalCal
38.0gProtein
29.0gFat
4.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Anchovy
Mash anchovy into Parmesan on low heat—anchovy melts into the cheese, creating a savory depth. Stir into sauces or dressings for that Caesar magic.
Miso
Grate Parmesan over miso soup off-heat—miso's salty depth meets Parmesan's nutty crunch, lifting the broth with a savory punch.
Black Pepper
Freshly cracked, added last. Pepper's heat cuts through Parmesan's richness, lifting its nutty notes.
Peas
Grate over hot peas. The cheese's sharpness melts into the peas, adding depth and a savory edge.
