DeLallo Grated Parmesan Cheese is an essential table cheese for pasta night and a ready-to-use ingredient for a number of everyday creations. Expertly aged for its signature salty, nutty flavor and firm texture, Parmesan is ready to add a new dimension to soups, salads, grilled or roasted vegetables, popcorn, potatoes and so much more. Our Grated Parmesan is grated and conveniently packaged in a resealable container for everyday use.
- Made in the U.S.A.
- Essential pasta night cheese.
- Sharp-aged cheese with a salty, nutty flavor.
- Finely grated cheese for kitchen convenience.
- 8-ounce resealable cup: easy to use and store.
- Gourmet ingredient and flavorful finish.
Kitchen and Usage Tips:
Grated Parmesan cheese is ready to sprinkle on all of your pasta night favorites—from lasagna to spaghetti and meatballs. More than just a pasta topping, Parmesan adds a burst of briny goodness to polenta, risotto, pizza and all of your favorite soups. Use it on popcorn, French fries, roasted vegetables, potatoes, salads and more.
Frequently Asked Questions:
What is Parmesan cheese?
Parmesan cheese is classified as a hard cheese. It is a pale straw-colored cheese made with cow’s milk and aged for a minimum of 12 months. It is a granular cheese with a texture perfect for grating. The name for the official Italian cheese is Parmigiano-Reggiano, a moniker that comes from two areas in Italy where it is made: Parma and Emilia-Romagna. Parmigiano-Reggiano is often referred to as the “King of Cheeses.”
What does Parmesan cheese taste like?
Parmesan cheese has a complex, developed flavor profile that can be described as rich, nutty and slightly fruity. Its richness depends on how long the cheese is aged.
What is the difference between Parmesan cheese and Parmigiano-Reggiano cheese?
The biggest difference between Parmesan and Parmigiano-Reggiano cheeses is where it is made along with production standards. While the name “Parmesan” can be used to refer to the hard Italian cheese Parmigiano-Reggiano, it usually stands in for the style of cheese—not the authentic Italian cheese. A cheese called “Parmesan” outside of Italy can be any type of Parmesan-style cheese. Essentially the word “Parmesan” is the American translation of the actual cheese Parmigiano-Reggiano.
What is the difference between Parmesan and Asiago?
Parmesan and Asiago cheeses are both classic Italian cheeses that are made with cow’s milk, but they are very different otherwise. Parmesan cheese is a hard Italian cheese with a nutty complex flavor, a granular texture and a low moisture content. Parmesan has a minimum aging time of 12 months to achieve these characteristics, while Asiago cheese comes in many varieties starting with young Asiago that is aged for a minimum of 2 months. Generally speaking, Asiago cheese is milkier, softer and more subtle. Like all cheeses, Asiago becomes more complex with age, achieving a flavor and texture closer to that of Parmigiano-Reggiano the older it gets.
What is the difference between Parmesan and Romano?
Parmesan and Romano cheeses are both aged Italian cheeses with a hard, granular texture making them great for grating. Parmesan is made with cow’s milk cheese and Romano (or Pecorino Romano) is made with sheep’s milk. While their pale color and hard texture are similar, the two have very different flavor profiles. Romano can be described as sharp, nearly piquant, and peppery. Parmesan is nutty and slightly fruity. Both are complex, full-flavored cheeses that are aged to develop their best characteristics.
What cheese is closest to Parmesan?
Pecorino Romano, or Romano cheese, is the most similar cheese in flavor and texture to Parmesan cheese. They are both aged Italian cheeses with a pale color and a granular texture making them perfect for grating on pastas, salads and soups.
