Glossary of food terms: P
Parmesan
Originating from around Parma in the north-west of Italy, this is one of the world’s best-known cheeses. It's stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Buy fresh parmesan where possible; the taste is far superior to pre-packed cheese - and avoid ready-grated cheese at all costs.
Grate Parmesan into cooked dishes, add it to risotto, serve a generous chunk on its own with fruit after a meal, or use a potato peeler to make parmesan shavings and scatter them on pasta dishes or salads. Because Parmigiano Reggiano cheese isn't made with vegetarian rennet, strict vegetarians avoid it. However, there are good vegetarian Parmesan-style cheeses available in most supermarkets, including cheese made in the UK.
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