Monday, November 26, 2007
Ask Mary: Parmesan
Is Parmesan better shredded or grated?
For those of you who don’t know, shredded parmesan is when the cheese comes in long strands. Grated parmesan looks more like dust. I grew up believing that shredded was the way to go, even though both can be used as a substitute for the other. But, as my mother says, “They just don’t taste the same.”
Strangely, even if the cheese comes from the same original piece, this is actually true. Do a taste test and you’ll see what I mean. As I’ve grown as a chef, I’ve found that I personally like the grated better – mother’s teachings aside. The flavor is more appealing and delicate than the shredded variety, and the texture is perfect for sprinkling on just about anything.
The reality, however, is that you can’t go wrong with either method. Parmesan is delicious any way you eat it. It’s important to remember that the kind of parmesan you get in a shaker at the grocery store is not the same as authentic Parmigiano-Reggiano – a hard, granular cheese made from raw cow’s milk and named for the producing areas of Parma and Reggio Emilia.
Made on age-old artisan farms, Parmigiano-Reggiano is more expensive than the store processed variety, but worth the extra pennies. It’s a true taste of Italy.
Have a Happy Adventure! Mary
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