Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [parmesan]

15 questions
22
votes
4 answers

Is there a reason to not grate cheese ahead of time?

Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to…
user89749
13
votes
13 answers

How to store Parmesan cheese?

I recently lucked into about 4 lbs of a delicious Parmesan. Sadly it's already in 4 pieces, and so I'm pretty sure its going to be more prone to spoilage than a single large chunk. How does one go about setting up a block of dry, hard cheese for…
nelsonda
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12
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3 answers

Can I freeze Parmesan?

I am thinking about buying a larger amount of Parmesan and freeze it for later use. Is this possible? How long can I keep it for? How is the taste/texture affected?
Sven
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10
votes
2 answers

Processed cheese in pesto

I have a full grown Basil plant at my home. So I am planning to make a Basil recipe, though I have never made one. So I decided to make pesto pasta. However due to the pandemic, the nearby shops have very limited products hence I wont be able to …
Ojasvi
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5
votes
1 answer

How to cook Parmesan Cheese into a broth without making globs?

I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth. When I do this, it just gets all gloppy and I have a hard time stiring…
amflare
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4
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1 answer

How to mix parmessan (or any hard cheese) into oil sauce

When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it. However, is there anything I can do when working with oil-based sauces? In particular, I'm looking at this…
RTbecard
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3
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1 answer

Why do some Parmigiano Reggiano contain bacterial cultures?

I was under the impression from what I have read/DOP specification that only rennet was to be used for Parmigiano Reggiano. Milk coagulation, obtained exclusively by the use of calf rennet, takes place in bell-shaped copper vats; up to two wheels…
Adam Thompson
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2
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0 answers

What is a good brand for parmesan to buy in Rome?

I'm soon going to Rome for vacation and want to bring back some parmigiano reggiano cheese. Could anyone suggest a good brand and a good place to buy this? Thank you
Cody
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2
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5 answers

How can I make parmesan spreadable?

I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow dissolve it into a cream that I can spread in a piece of…
Juan
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2
votes
3 answers

Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?

I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion. What's the best advice for freezing it? Is it better to freeze it before or after baked? Here are the ingredients:…
samyb8
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2
votes
3 answers

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
Weipeng He
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2
votes
1 answer

At which temperature Parmesan cheese must be transported?

I bought a piece of Parmesan cheese over internet. When it arrived (in a styrofoam box) I measured its temperature and it was 17,8° C (64° F). I think it's too high... Is this OK? What is the correct temperature for storing and transporting…
Andrej
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1
vote
2 answers

Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours?

I bought it for a friend and want to give it to them but I will have to travel with the aged pecorino cheese for a couple of hours at room temperature before giving it to him. Is it safe to do so? It is about 150 grams and it is really aged and…
John Hancock
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0
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1 answer

How to make celery root dish without parmesan?

I've used a recipe before (can't find it anymore, sorry) where I steamed sticks of celery root. The ingredients I remember are garlic (whole cloves steamed together with the celery), probably a small amount of water or vegetable broth and butter -…
Heidi Larsen
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0
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1 answer

How to make cauliflower pizza crust without using parmesan cheese?

I want to make cauliflower pizza crust for keto diet, but all the recipes I have seen on internet require a lot of parmesan cheese, which is too expensive for me. So I want to look for a cheaper alternative of parmesan cheese to use in cauliflower…
Shy
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