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帕尔玛干酪
What is it?
无疑是世界上最伟大的奶酪之一，这是意大利的真正交易，它具有无与伦比的质地和坚果的味道。与简单标记为“帕玛森”的奶酪相反，Parmigiano-Reggiano必须满足某些要求才能赢得名称：它只能在意大利的特定指定地区（包括帕尔马，在其中获取名称）。
遵循严格的指导原则，真正的帕马米亚诺 - 雷吉诺仅在意大利北部的艾米利亚 - 罗马纳地区制造。用来制作奶酪的牛奶来自奶牛，大部分时间都在草地上放牧。它必须从4月15日至11月11日制成，以便牛奶出来的母牛只能在新鲜的草丛上放牧。它必须在重量至少66磅的车轮中至少陈化至少14个月（尽管大多数年龄为2年）。结果是一种昂贵但无与伦比的奶酪，具有强烈的坚果味，质地根本无法被仿制。
Parmigiano-Reggiano not only provides delicious, nutty chunks for nibbling, but it also begs to be grated so its flavor can be included in risottos, pastas, salads and whatever else needs a cheesy flavor boost.
厨房数学：
Getting a volume measure for a certain weight of grated Parmigiano will depend on how you grate it; while a rasp grater will make light, fluffy shreds, cheese ground in a food processor will be much more compact: 2 oz.= 2 cups rasp-grated = 1/2 cup grated in a food processor
Don’t have it?
If you simply can’t find real Parmigiano, Italian Grana Padano is your best substitute. It’s produced in a manner similar to Parmigiano.
如何选择：
Because Parmigiano-Reggiano is far superior to generically labeled “parmesan,” we make a point of calling for the genuine item in our recipes. We also recommend that you purchase a chunk of the cheese and grate it freshly yourself, rather than buying it already grated. When you buy pre-grated cheese, you have no way of knowing how long ago it was grated, and as the grated cheese sits, it loses moisture and fl avor, eventually tasting more like sawdust than cheese. Grating the cheese yourself is well worth the small effort—the cheese will have more flavor and nuance, and your food will taste better for it.
真正的实情有独特的棕褐色colored rind that´s stamped repeatedly with its name. If you’re lucky enough to have a cheese shop near you, shop there. Turnover is likely to be higher, increasing your chance of getting a really fresh chunk. Ask for a piece with the rind attached; it helps the cheese stay fresh. If you buy from a grocery store, look for a piece with the latest sell-by date. It shouldn’t have any holes, and it should look neither dry nor oily.
如何准备：
Like many hard cheeses, Parmigiano changes personality depending on how it’s cut, whether its shaved or finely or coarsely grated. There’s a big difference between Parmigiano that’s freshly grated and Parm that’s been grated even hours before. For this reason, grate the cheese as close to using it as possible. For most recipes calling for grated Parmigiano, a rasp grater is our go-to tool, creating light, fluffy shreds.
However, when large amounts are needed, a food processor does the job of grating faster and with less elbow grease. Just trim the rind off the cheese (reserve for flavoring a soup or stew), cut the cheese into 1-inch chunks, and process up to 1/2 lb. at a time in a food processor until very finely ground (about the size of kosher salt crystals). Keep in mind that cheese ground in the food processor will have a different volume than that grated by hand (see Kitchen Math, above).
如何存储：
将Parmigiano的楔形物紧紧地包裹在箔纸上，然后将其存放在冰箱蔬菜酥脆的干燥部分中。它将保持最佳风味大约一个月。如果奶酪在储藏过程中干燥，请用湿纸巾包裹，然后用箔纸将其包裹一天，然后再用箔纸重新包装。不建议冷冻。
交叉引用
Grana Padno
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真的好吃。感谢分享这篇文章