TIP OF THE DAY: Shave Parmesan Onto Everything

You shave Parmesan cheese onto pasta and risotto, meatballs and Caesar salad; maybe on other green salads, too; perhaps to garnish soups. But why stop there? Armed with two different grating gadgets*, the space for which we need to justify, we’ve been shaving Parmesan cheese onto just about everything. Just a bit goes a long…
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TIP OF THE DAY: Cooking With Cheese Rinds

It almost goes without saying: There is hardly an excuse to buy one of those green, cylindrical cans of pre-grated, processed Parmesan “cheese.” A good chunk of real Parmigiano-Reggiano (or other Italian grating cheese) can be found in pretty much any grocery store across the country. When it comes to quality and flavor, there truly…
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TIP OF THE DAY: Multi-Task With Parmigiano-Reggiano

The “king of cheeses.” Photo ofParmigiano-Reggiano by Yin Yang | IST.   Parmigiano-Reggiano is more than an ingredient in pasta, pesto, risotto, Alfredo sauce and other recipes. It‘s a gourmet multi-tasker. Shave it onto salads. Enjoy it as a snack with a glass of hearty red wine. Parmigiano-Reggiano loves to be paired with apples, figs,…
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TIP OF THE DAY: Cheese Storage

Preserve your Parmesan. Photo courtesyWisconsin Milk Marketing Board.   Hard cheeses are the most durable, lasting for months after they’re cut from the wheel. But they still need proper care. Store hard cheeses—including Asiago, Manchego, Mimolette, Parmesan (Parmigiano-Reggiano), Pecorino, Romano and Tête de Moine—in an airtight plastic container with a few sugar cubes. The sugar…
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