Parmesan

These markings are always obvious on the rind of each cheese. At 12 months, the cheese is checked for quality and given a final branding mark to show it reaches standards. Cheeses that do not pass this test are either marked as ‘medium grade’ and engraved with grooves around the circumference, or have all their previous markings removed and cannot be sold as Parmigiano Reggiano.

How to buy parmesan

Parmesan swiftly loses its flavour when it's grated, so avoid buying it pre-grated in tubs or bags. Instead, buy parmesan in a chunk where you can cut it at home as needed. If possible, buy it from a cheesemonger where you can see the piece being cut from the whole wheel.

Depending on where you buy your parmesan, you may have a choice of ages and therefore flavours and textures. The more mature the cheese is, the more expensive. The youngest, at 12 to 18 months, has a milkier, fresher flavour and softer texture and is more economical to cook with. At around 18 to 24 months, the flavour will have developed more savoury, umami notes and the texture will be crumblier. Cheese matured to 24 to 36 months has a much grainier, crumbly texture and deeper savoury flavour. This pairs better with stronger flavours or can be used on cheeseboards with fresh or dried fruit such as figs. You can sometimes buy cheese that is aged for more than 40 months, and for as long as 23 years.

How to store parmesan

Keep parmesan in an airtight container or tightly wrapped in baking parchment in the fridge and don’t allow it to dry out.

How to prepare parmesan

Parmesan is usually cut using a small almond-shaped knife which splits or flakes off pieces. Chop, flake or grate as required for recipes, or break into chunks. If serving it on a cheeseboard, take it out of the fridge one to two hours beforehand, so that the flavour and aroma have time to develop.

How to cook parmesan

Grate younger parmesan over pasta or use it to make pasta sauces such as pesto, or scatter thin shavings over salads.

Spruce up your greens with our kale caesar salad, or make parmesan wafers to serve in a restaurant-style starter. Parmesan roasties take the crispy spud to the next level, or add parmesan to dumplings in this sausage & parmesan cobbler.

For more recipe inspiration, see our parmesan collection.

Availability of parmesan

Parmesan is available all year round.

Is parmesan vegetarian?

Parmesan is made with traditional rennet, which is a set of enzymes extracted from animal stomachs that splits the cheese curds from the whey. This means it isn't a vegetarian product. Vegetarian versions of parmesan can be found in supermarkets and delicatessens, although cannot be called parmesan – they are labelled as ‘Italian hard cheese’.

Alternatives to parmesan

Try an alternative grana cheese such as Grana Padano.