Parmesan
A cheese with a long tradition, Parmesan adds a kick to any dish on which it’s browned. A young Parmesan, from six months to one year, can very well be part of an end-of-meal cheese tray.
- Aroma Bread, almond and apple aroma, sturdy with the age
- Taste Rich nutty taste, it can be quite salty, depending on the age
- Texture Hard, crisp and granular but tender texture
Basic info
Category: Hard
Appearance: Dark hard and dry crust, sometimes oily yellow colour; interior a straw colour
How to enjoy them?
When you say Parmesan, you evoke all the charms of Italy. Recreate these splendours by adding this precious cheese to your pastas, to roasted zucchini and eggplant, or by combining it with Mozzarella, Cheddar, or Swiss on pizzas and in au gratin dishes and soups. With cocktails or at the end of a meal, a young Canadian Parmesan is delicious with wedges of melon and pears, olives and smoked ham.
How are they made?
The additional heating of the curd allows for more whey to be removed; as a result, Parmesan has a longer shelf life than many cheeses. Once the curd is set, it is placed in a brine solution after which the outer layer will be harder and ready for ripening.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
Stored properly, Hard cheeses can keep for up to a year. Just make sure to change the wrapping regularly because these cheeses can absorb the strong odours of certain vegetables. As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the refrigerator’s vegetable drawer.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
