Parmesan Cheese

Wrap tightly in parchment or wax paper, then plastic wrap or foil. Store in the warmest part of the fridge (vegetable drawer). Pre-grated parmesan loses flavor quickly; grate fresh when possible.

High in calcium and protein; naturally lactose-free due to aging process

Grate on a microplane for fine, fluffy texture that melts into dishes; use a box grater for coarser shreds

Add the rind to soups, stews, or tomato sauce while cooking for extra umami depth, then remove before serving

Let cheese come to room temperature before serving on a cheese board to enhance flavor

Look for 'Parmigiano-Reggiano' stamped on the rind for authentic Italian product

Pasta dishes (carbonara, cacio e pepe, Bolognese)

Risotto and polenta

Caesar salad and green salads

Roasted vegetables (Brussels sprouts, asparagus, cauliflower)

Soups (minestrone, Italian wedding soup)

Balsamic vinegar and aged wine for cheese boards

Using pre-grated cheese from a canister, which contains anti-caking agents and lacks fresh flavor

Storing uncovered or in plastic only, which causes the cheese to dry out or develop off-flavors

Discarding the rind instead of using it to flavor broths and sauces

Adding parmesan to seafood pasta dishes in traditional Italian cooking (though modern tastes vary)