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Parmesan

Parmesan
Source / sbisson

Parmigiano-Reggiano or Parmesan, is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna, and Mantova, Italy. Under Italian law only cheese produced in these provinces may be labeled “Parmigiano-Reggiano,” while European law classifies the name as a protected designation of origin.

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Parmesan Photos

  • Day Two Hundred and Twenty-Eight
  • Gnocchi in parmesan broth
  • Just cooking
  • Just cooking
  • Just cooking
  • A gordura do queijo pode ser boa para você
  • cheese platter with nuts and honey on a plate
  • 63 - Kartoffelwürfel knusprig anbraten / Fry pot…
  • 62 - Kartoffelwürfel in Pfanne geben / Put potat…
  • 58 - Kartoffeln schälen / Peel potatoes
  • 44 - Gut vermengen / Mix well
  • 40 - Blumenkohl in Schüssel geben / Add cauliflo…
  • 38 - Parmesan reiben / Grate parmesan
  • 33 - Möhrenwürfel addieren / Add carrot dices
  • 24 - Eier trennen / Seperate eggs
  • 21 - Blumenkohl waschen / Wash cauliflower


Found Country:US