A Parmesan cheese rind isn't something you want to eat, but that doesn't mean it's without practical use. Keep that rind and ...

Homemade Parmesan Crackers are crisp, salty, and infused with a rich, nutty flavor from the parmesan cheese. Made easily in a ...

In Europe, the cheese has to be made in certain regions of Italy according to its original Parmigiano Reggiano methods to be sold as Parmesan. This ancient recipe involves a substance called rennet.

A classic cheese from Switzerland -- not to be ... and anything labeled as such is a far cry from the real thing. "'Parmesan' in the supermarket could be anything at all," says Howard, "whereas ...

But this time, we're flipping the script by taking the cheese to the outside, creating a sublime, flavorful, and irresistibly crispy crunch with every bite—and it has to be Parmesan to make that ...

But not every cheese is best frozen. Hard and semi-hard cheeses such as cheddar, tasty, parmesan, provolone and mozzarella are best to freeze. However, once defrosted, cheese is best used for ...

and then served tableside with a shower of Parmesan cheese (the real kind, not the green can stuff). After years working for others and now running a place of his own, it feels “surreal ...

Rich and creamy pasta ai quattro formaggi — or pasta with four cheeses — is the Italian equivalent of American mac and cheese. The cheeses can vary, though funky Gorgonzola and nutty Parmesan ...

Sprinkle the leaves with Parmesan at the end of baking and return them to the oven for a minute or two more just to melt the cheese. Think about adding spices, such as smoked paprika, cumin ...