parmesan
Noun A hard, dry, granular Italian cheese made from cow's milk, with a sharp, salty, and umami flavor. It is typically aged for a long period (often 12-36 months or more) and is commonly grated or shaved over pasta dishes, soups, and salads.
"Parmesan" is used as a mass noun (uncountable) to refer to the cheese substance. It is often specified as "Parmesan cheese." In culinary contexts, it is frequently used with verbs like "grate," "shave," "sprinkle," or "add."
- Would you like some Parmesan on your spaghetti?
- The recipe calls for 50 grams of freshly grated Parmesan.
- She bought a wedge of Parmesan at the Italian market.
- This soup lacks flavor; it needs a bit of Parmesan.
- "Parmigiano-Reggiano": This is the full, legally protected name for authentic Parmesan cheese produced in specific regions of Italy under strict regulations. In many contexts, "Parmesan" is used as a generic term, while "Parmigiano-Reggiano" specifies the original, protected product.
- For the best flavor, invest in real Parmigiano-Reggiano.
- As a flavor descriptor: The distinct taste of Parmesan can be used to describe other foods.
- The broth had a deep, almost Parmesan-like savoriness.
- Parmesan cheese: The full, common compound term.
- Parmigiano-Reggiano (n): The protected designation of origin (PDO) for authentic Parmesan from Italy.
- Hard cheese (general category)
- Grating cheese (functional description)
Note: While other hard, salty cheeses like Pecorino Romano or Grana Padano may be used similarly, they are not direct synonyms, as they are made from different milk (sheep's milk) or have different production specifications.
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hard dry sharp-flavored Italian cheese; often grated
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