Although completely edible, its hardness makes it difficult to eat, but, you can cook with it as it has the full flavor of the cheese. The product has … It also works well with eggplant. I sniffed the dishes of grated cheese as Kate held them under my nose, consistently identifying the newer of the two samples and picking it as the more aromatic one, but I was once again thrown off when given the same sample twice in the same round (once again, the lesson here seems to be that the differences are pretty subtle). So, what did we learn from these aroma tests? The pre-grated stuff you get in the cold aisle at the supermarket doesn't count, and neither does the "Parmesean" that costs way less. Use only a little bit … This parmesan is delivered cold. The 1 lb. The rind develops as the cheese is matured. This 2 lb. Made with a blend of Parmesan, Romano and Asiago cheeses in the US from European cultures, the Mama Francesca grated parmesan is aged for at least 10 months. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. As to whether more powdery grated cheese is superior as a topping? It's just fool-resistant. And remember: The cheese's magical aroma really does seem to fade quickly once grated, perhaps even more so in the case of super-fine box-grated cheese. These chemical reactions also give the crunchy crystals found in Italian hard cheeses. When we garnish our pasta with grated cheese, we don't typically measure it. They were then to serve these samples to another taster, or have them served to themselves by a helper; whoever was doing the tasting needed to be blindfolded, and, if possible, also kept in the dark about the nature of the test. Aged for over 10 months, this gluten free cheese has been made with vegetable rennet, making it suitable for vegetarian/meat-free diets. That question was this: Does the grating method have an effect on the quantity of cheese you get in a given volume? ", As for texture, none of the blindfolded tasters remarked on the difference, except for one, who described the Microplaned sample as "grittier. Try: Ricotta; Blue cheese… After that, I successfully ID'd the cheeses in every "AB" and "BA" round, but this time I always picked what turned out to be the fresher box-grated sample as my favorite. An affront to spaghetti slurpers everywhere. [Photograph: Vicky Wasik], Meanwhile, back at my place, I'd resolved not to do another hot-pasta situation, lest I be kicked out of my own home mid-quarantine, and instead, decided to focus on aroma alone, which accounts for much of what we perceive as "flavor.". "Now!" But the heat of the pasta was turning both grated toppings into increasingly similar molten caps, and I was worried their differences were fading. The Best Cheese for Pizza Is Cheaper Than You Think. Grated Parmesan cheese can be a good addition to a quiche. Unfortunately, this may not be enough to keep the cheese cold before it arrives. The ZYLISS Classic Rotary Cheese Grater is … Italian Grana Padano. Does this mean you can't make a smooth and creamy cheese sauce with Microplaned cheese? But what, I wondered, if the order in which I grated the cheese mattered? All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. The Ultimate Homemade Green Bean Casserole, Classic Sage and Sausage Stuffing (Dressing), The Burger Lab's Top 10 Tips for Making Better Burgers, How to Make Yogurt Popsicles With Your Fruit of Choice. And so, here we are. If you already know that you strongly prefer one over the other, that's great. Instead, my results were even more inconsistent. (This wasn't going to be possible in all cases, so I had them fill out whether the taster knew what the test was about on the tasting sheet.) Well, yeah, it sure can (which is why we've been giving mass on recipes at SE for years now). Box Grater. Otherwise, the best option is to head to a good market, find an authentic chunk (it should have the date of production and "Parmigiano-Reggiano" stamped on the rind) and grate it by hand. After that, I decided to do another round, just to see if I could zero in well enough to not get fooled by the "AA" and "BB" rounds. (Don't try that.) Feta is a soft, salty, white cheese originally from Greece. This may be because box-grated cheese is denser, leading to inadvertently more generous doses per serving. igourmet Parmigiano Reggiano 24 Month Top Grade, 6. And because they melt quickly, you can incorporate them easily into pestos, marinaras, and puttanescas to give plain noodles a smooth, flavorful coating. The Microplane rained down fluffy tufts of finely shaven cheese, and it did it so effortlessly. For sweet quiches, the Greek cheese myzithra can be an ideal choice. You want to box-grate your cheese for that. It was the best. I asked them to rate the samples on flavor, aroma, and texture, as well as overall preference and any other general notes they had. This means that the producers of these cheese have strict guidelines to follow around manufacture, aging of the product and its geographical boundaries. So far we've established that Kate is now nursing the burned roof of her mouth (along with a grudge against me) and the two methods of grating cheese produce different masses by volume. [Photograph: Daniel Gritzer] I grabbed a teaspoon measure and carefully spooned some Microplaned cheese into it the best … I'm going to tell you right away, based on personal experience, that for most sauces it doesn't matter too much. This was serious business after all! Go to where they have the fancy cheeses and get a solid … If an Italian parmesan has the name Vecchio with it, it has been aged for between 18 and 24 months and if it is named Stravecchio; it is aged for two to three years. In normal times, I would have conducted these tests in the test kitchen, under more controlled conditions, with multiple willing participants—willing, if for no other reason, than because it's part of the job. And that dreaded box grater had left me with so many bad memories; there was no chance I was going to reach for it every time I wanted spaghetti. A 20 oz jar of US-made 100% parmesan grated cheese, Made with part-skim milk, this cheese has been aged for six months, Has a flavor lock cap to keep the cheese fresh, Contains cellulose powder to prevent clumping and potassium sorbate to maintain its flavor, Does include cellulose and potassium sorbate, A grated parmesan made in the US from cheese which has been aged for over 10 months, Contains potassium sorbate to preserve flavor and cellulose and corn starch to prevent clumping, Contains potassium sorbate, corn starch and cellulose with the cheese, This is US made, not Italian imported parmesan, Can lack flavor compared to other grated hard cheeses, An imported Italian Grana Padano parmesan aged for over 18 months, This 1 lb. Italian parmesans are harder to source and cost more as they must be imported and usually shipped cold. she yelled. The Vacche Rosse (Red Cow) Parmigiano Reggiano is produced from the milk of Reggiana cattle which are native to northern Italy and prized for their milk for parmesans. The real question, though, is whether they have a big impact on how good the pasta tastes. Tips. No other ingredients can be added to a PDO Parmigiano Reggiano. I'd also like to give a nod to Oxo's box grater, which I found a lot sharper than many of the box graters I've used before. Granted, these cheese-testing travails are small potatoes in the scheme of things, but let me just say now, never could I have imagined that the primary cause of our marital strife would be a pandemic-prompted clash over a grated cheese garnish. When I hear him talk about it, part of me is like, Yeah, I know, you're right, the finely grated stuff is better. When it comes to a finicky cheese sauce like cacio e pepe, box-grated cheese works best. This site uses Akismet to reduce spam. All products linked here have been independently selected by our editors. She stabbed at a plate and shoveled some pasta into her mouth. A plastic rotary cheese grater usually costs $8 to $25. This 2.2 lb. Sadly, not a definitive answer. One plate was topped with featherlight shavings of Parmigiano-Reggiano I'd grated with a Microplane, that razor-toothed gizmo that can effortlessly turn nutmeg, chocolate, hard cheeses, and lemon zest into wispy little curls. Share on Pinterest. This is a creamy cheese with a milky finish. Made without any artificial flavors or colors, this cheese has flavors of the sharper Romano blended with the smooth Asiago. I've long had it in my cupboard and use it for ginger. A box grater is four sided, with each side … If you see something not so nice, please, report an inappropriate comment. Meanwhile, I needed to figure out a better testing plan. block of cheese is a very fine and granular cheese that is sweet and rich in flavor without being too spicy. It does contain cellulose though to prevent clumping. This 28 month aged Parmigiano Reggiano comes as a 2 lb. piece of Grana Padano has been aged for over 18 months before being imported from Italy. Rotary Cheese Graters. And then the other part of me gently elbows myself in the ribs and whispers, You know...the Microplane is so easy. In an effort to clear things up, I returned to the sniffer's chair, closed my eyes, and completely bungled the test, unable to consistently identify anything. We reserve the right to delete off-topic or inflammatory comments. When Kate gave me the same sample twice ("AA" or "BB"), whether box-grated or Microplaned, I had a harder time knowing what I was smelling, indicating the differences in samples were subtle enough to only be obvious when compared directly against each other. My colleague, Roman-raised Sasha Marx, is one of them. I don't have time for this.". * Okay, a lot of them bought pre-grated stuff or lazily shredded massive strips of cheese on larger grater teeth, but we can just ignore them for now. This softer, less-aged cheese requires less salt than harder, aged cheeses, which makes it … Without a bowl, I'd grate right on a work surface, but then the cleanup was annoying. Even better, half the cheese didn't remain glued to the grater, never to be recovered. No, it just means it's more difficult, especially if you are building a more challenging emulsified sauce like cacio e pepe. Vacche Rosse (Red Cow) Parmigiano Reggiano, 10. Although parmesans made with non-animal rennet are available; in the European Union, these cannot be legally called parmesan as they have not been made from calf rennet. But! Some consider this does not contain as many crystals as it should and may be more like a one year than a three year aged parmesan. block of Parmigiano Reggiano Stravecchio is ideal for serving as an appetizer, Has a full and fruity flavor with a salty tang, As an aged and cold-delivered Parmigiano Reggiano, this will cost more than other parmesans, Some consider this ‘young’ for a three year matured parmesan, A blend of parmesan, Romano and Asiago cheeses made in the US from European cultures, Made with milk from rBST-free cattle; this is also non-GMO, Gluten free and does not contain artificial flavors or colors, Contains potassium sorbate for flavor protection and cellulose to minimize clumping, Flavors of parmesan, with smooth Asiago and sharper Romano, Some consider this lacks flavor compared to other US parmesans, Does contain cellulose and potassium sorbate, Made from Reggiana cattle milk which is prized in parmesan production, Has been aged for a minimum of 40 months and as much as 48 months, Has a sweet and rich flavor and a granular and very fine texture, This parmesan is imported to order from Italy, Its cost reflects its maturity and importing costs, 5 lb. There, we'd use a giant grating attachment on a hulking commercial stand mixer, turning pounds of Parmigiano-Reggiano and Grana Padano into a fine powder in minutes. How much that matters would depend on the recipe, but it's definitely worth keeping in mind when you cook. 365 by Whole Foods Market, Grated Cheese, Parmesan, 5 Ounce (Packaging May Vary) 4.7 out of 5 stars 3,570 #38 CHIANTI Freshly Grated Parmesan, a full bodied, robust cheese perfect for pastas, salads I instructed tasters in this particular test not to measure their cheese, but instead do a "real world" scenario in which they garnished with whatever looked like the "right" amount; I also, it's worth mentioning, gave them leeway to use whatever firm cheese they wanted. A one ounce serving of Italian parmesan will contain around 18% of our sodium %DV (% Daily Value) and contains: Italian parmesan also contains 31% of our calcium %DV, 20% of phosphorous %DV and 11% of vitamin B12 %DV. block which has been air-freighted from Caseificio Sociale di Borgotaro or dairy #3090. She obliged, and I managed to easily distinguish the two samples in five out of six rounds, picking what turned out to be the Microplaned cheese as the more aromatic one in each of my five successful attempts. 85 ($0.55/Ounce) ... Grated Cheese 1 Pound Imported From Italy. Whether you want grated parmesan to finish off your pasta, or a block to serve with appetizers, there is a parmesan for it. US parmesan tend to have more salt than Italian hard cheeses. I'm sure an abrasion is possible if you really want one.). I decided to call it a night. A plate of spaghetti can never be great spaghetti without a sprinkling of parmesan! [Photograph: Daniel Gritzer]. [Photograph: Vicky Wasik]. Which is to say, I wasn't quite sure where I stood on it. * So while it's conceivable that one might inadvertently sprinkle more box-grated cheese than Microplaned simply by virtue of it being denser, I'd imagine it'd be easy enough to adjust accordingly, but more testing was needed to shed light on that. It is also shipped directly from Italy with delivery taking between two and five days. "What is so funny about this?" This cheese is shipped on ice from New York. In the past, I'd set the box grater in a larger mixing bowl to catch all the cheese, but the bowl's high walls inevitably got in the way of my hands. * Tensed up, they struggled and fumbled with the cheese, and their knuckles bled, and, in the end, all they had to show for it was not enough damned grated cheese because half of it is still stuck around the teeth of the grater. The FDA says that a hard cheese does not have to come from Italy to be a parmesan. The 20 oz jar of Kraft grated parmesan cheese comes with a flavor lock cap to help keep the cheese fresh. ", Which method makes grated cheese with better aroma? The cheese also needs to have a granular texture, a brittle and hard rind and be able to grate easily. A cloud of cheese dust erupted into the air as she broke down into hysterics all over again. The jury is leaning slightly toward the box grater but not emphatically so. Keep it traditional with this sage and sausage dressing. Does it mean that box-grated cheese guarantees success? For him, there's no convenience that can separate him from his trusty box grater. Your email address will not be published. I grated some Parm on a box grater, then more with a Microplane, making sure I had an equal mass of each sample. [Photograph: Vicky Wasik], "Just take a bite," I barked at my hesitant wife. An imported Italian Grana Padano parmesan aged for over 18 months. Next, it was Kate's turn. The box grater made for a much smoother cheese paste compared to the Microplane. of smaller pieces, Can lack the flavor or more mature parmesans, Things to Consider Before Buying Parmesan Cheese, The Difference Between US Parmesan Cheese and Italian Parmesan Cheese, Parmigiano Reggiano, Grana Padano and Pecorino Romano Cheeses. Chao creamy slices are the one of the most versatile options for feeding the whole family. It can still be prone to clumping though. Maybe it was, "They're both gross because you put too much cheese on them.". But … I'm in for some "make-up" conversations in the coming days. Then the Microplane arrived on the scene, with its svelte frame and photochemically etched teeth that are probably sharp enough to shave with, if anyone is stupid enough to try that. Additionally, it seems probable that the increased surface area of the box-grated cheese (based on visual inspection alone) causes it to lose its aroma at a faster rate than Microplaned. The Healthiest Cheeses You Can Buy, According to a Registered Dietitian 1 Mozzarella Cheese. Maybe the box-grated Parm, which I'd grated first, simply had a three-minute head start in the aroma-loss race that inevitably happens as grated cheese, with all its surface area, is exposed to air. It's f-ing hot!" Like any grated hard cheese this is prone to clumping and may be a little bland compared to some other US-made parmesan. But whether tasters preferred the stronger punch of the box-grated cheese was less consistent, varying by taster and cheese type. I grabbed a teaspoon measure and carefully spooned some Microplaned cheese into it the best I could without packing it down, until it was full to the rim, and weighed it (minus the mass of the spoon, obviously): 0.7g. I asked them to cook up some pasta and garnish two servings of it with cheese, one Microplaned and the other finely box-grated. Box-grated cheese isn't foolproof. Buying Italian parmesan also means that there is a premium to pay as the cheese has to be imported from Italy. There can be a risk of this 7 oz jar of cheese arriving near to its ‘use by’ date and some consider that its flavor is bland. Add it to sauces, risottos or soups for extra umami or you can even simmer it up with herbs to make a parmesan broth. Nor could I track down a hand-cranked cheese grater with fine enough teeth. I think both Kate and I (and Kristina) were successful enough at differentiating the samples in most of the rounds to conclude that there was a small difference between them, but that difference was subtle and possibly more due to the timing of when the samples were grated than the grating method itself. The six month aged Kraft grated parmesan cheese is our best pick with its flavor lock cap to maintain its freshness. This parmesan may also lack some of the nuttiness and crystals that would be expected with an aged Parmigiano Reggiano. There’s no need for you to throw parmesan rinds away. block of Parmigiano Reggiano from dairy #3090, Imported to order on ice direct from Italy, This is a creamier cheese that has a creamy and milky finish, As it is shipped direct from Italy there can be a risk of it not staying cold, Although aged, you may prefer it to be aged even longer, This Italian parmesan comes as a 2 lb. Bella Howard is a contributing writer and foodie with a particular love of Mexican, Chinese and European cuisines as well as being a keen baker and jelly and jam maker extraordinaire. And POUFF! A good quality cheese grater should be made from sturdy materials that do not feel flimsy or cheap in your hand. A creamy sauce such as Roman gricia requires properly emulsifying cheese into it without it breaking. So I held the little dishes under her nose as she smelled each one and managed, just like me, to correctly differentiate the samples five out of six times, also consistently picking the Microplaned sample as her preferred one. block, or it may be cut into smaller pieces. Although this cheese is labelled as 100% grated parmesan, it does contain cellulose powder and potassium sorbate to assist with shelf life. At this, Kate began to take the testing a little more seriously and promised me she'd be able to keep a straight face this time. Some buyers have also found that there can be thick rind on the pieces they have received, which leaves less cheese to eat. Caseificio 3090 28-month-aged Parmigiano Reggiano, 5. She had to tell me if she thought they were the same or different, and if different, whether she preferred one over the other. I set one of the small bowls under her nose. [Photograph: Daniel Gritzer]. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Grated cheese from the store will last a really long time if you keep a paper towel in with the cheese to absorb moisture. The cheese did look just a touch dry but slicing into it, it was still perfectly suited for cheese … For a little more data, I asked my colleague Kristina if she could repeat the aroma test at home with her husband, both of whom I'm confident did not guffaw their cheese onto the floor. When worked into the spaghetti, that box-grated cheese paste emulsified more readily into a smooth and creamy sauce while the Microplaned one went straight to hell. block of 24 month aged Parmigiano Reggiano has a nutty and sweet flavor. Perhaps some progress. This 8 oz jar contains cellulose to prevent clumping and potassium sorbate to protect its flavors. Remove the dough from the fridge. How to avoid a sad, soggy situation when you're making pizza at home—and save a few bucks at the same time. We may earn a commission on purchases, as described in our affiliate policy. At home? Parmesans made in the US are budget-friendly, readily available and do not always need refrigerating until they are opened. Feta. Aussies melt over ALDI’s Westacre cheese in latest ratings. Overall, the pasta topped with box-grated cheese got slightly higher marks and was pretty consistently described by tasters with words like "stronger" and "cheesier" and "more flavorful." He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Spray a light coat of non-stick cooking spray over the front of the cheese grater. Next, the box-grated cheese went into the teaspoon: 1.6g. A few gentle taps or harder knocks will send the cheese raining or pouring down. After 40 days—let me say that again: 40 days!—the cheese still had zero signs of mold. As these proteins are then broken down into amino acids, these give the cheese its nutty flavor. Pecorino Romano has more tang and saltiness and a stronger flavor than Parmigiano Reggiano. To try to answer this question better, I recruited as many of my quarantined colleagues as I could and set them up with instructions and a tasting sheet. Cuisinart Boxed Grater. (I mean, please don't try to prove me wrong. Despite a good showing from those plastic-wrapped options, the cheese vault ended up keeping the cheese the freshest the longest! This was getting weird. With its shaker top, the gluten free Milano’s grated imported parmesan cheese is our budget pick of US manufactured parmesan. It does not need to be made in Italy; it can be made in the US. I finally realized that using a rimmed baking sheet was the best way to do it. This cheese is vacuum sealed and comes on ice to keep it fresh which depending on where you live and the time of year. "Look, there's no time," I shot back. In the course of this endeavor, I stumbled on a couple methods of that make it easier to get a finely grated powder of cheese—easier enough that I may be a little more willing to not instinctively grab the Microplane. The cheese must age for at least one year, as much as three or even more. While buying pre-grated cheese might save you some time, it comes with some downsides: It’s often more … We look at how much using a Microplane or a box grater matters. * If you measure it, seek help immediately. Italian parmesan production actually dates back around 900 years, when Cistercian and Benedictine monks produced the cheese in Parma and Reggio Emilia. There are currently around 490 dairies in Italy which produce Parmigiano Reggiano. Aged cheddar can add a strong flavor to quiche. Monterey Jack is a mild cheese … Their results weren't conclusive. When most of us think of Italian hard cheese or parmesan, we are actually thinking of the cheese called Parmigiano Reggiano, or its translation - ‘parmesan’. Back to the kitchen, I went, making new samples in the reverse order by grating the Microplane one first. The rinds will also keep well in the fridge for months or you can even freeze them. A number of cheeses (as well as other foods) have what is known as ‘Protected Designation of Origin’ or PDO status under European law. As the cheese begins to age, it forms lactic acid, which forces the cheese’s proteins to come together and push out the moisture. This 5 lb. "2 plastic containers, easy to use and clean, left-handed or right-handed is possible, hard cheese grating." block. The two grating methods are not perfectly interchangeable, at least as far as volume measurements go. After my failed first attempt at a taste test with Kate, I decided a good next step would be to take a step back, maybe answer a simpler question. Grana Padano is also made in a much larger production region, has a less concentrated flavor and more sweetness than a Parmigiano Reggiano. The more assertive hit of the box-grated cheese seemed to be rated as more pleasurable when the cheese was sweeter Parmigiano-Reggiano, but when it was salty and funky Pecorino Romano, the reaction tended toward "too sharp. The curds are then formed into wheels and are moved into salt baths for flavor and preservation. Subscribe to our newsletter to get the latest recipes and tips! As this is a less aged parmesan which has been made with pasteurized milk, this can be slightly moister and creamier than parmesans which have been aged for longer. [Photograph: Daniel Gritzer]. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. of Parmigiano Reggiano aged for 18 months and imported from Italy, Has a creamier flavor and is slightly moister than more aged parmesans, Block sizing can be inconsistent; you may receive a 5 lb. As the test officiant—and only person to possibly ever touch a vacuum in our home—I didn't share her glee. It was an inauspicious start to my grated-cheese investigations, and I have coronavirus to thank for it. Need finely grated cheese for pasta? Spread the cheese … By Alex Delan y. This confirmed what I'd eyeballed at first—box-grated Parmigiano-Reggiano is roughly twice as dense as Microplaned. Its fine teeth aren't quite as speedy as a Microplane, but they're not nearly as terrible as those dull old punch-out rasps I'd long ago given up on. I wanted to know if she could tell the difference, and if so, which one she preferred. The other was dusted with a fine Parmesan powder, which I'd made using the tiny star-shaped teeth of a traditional box grater. With no need to get the grater out, grated cheese clearly wins on the cheesy convenience factor. Region of Origin: Parma, Reggio Emilia, Modena, and Bologna in Emilia-Romagna; … Parmesan is one of the few foods rich in umami or the ‘first taste’ that our taste buds can distinguish alongside salt, sweet, bitter and sour. Grate the first half of the dough in the pan. Best Overall: Zyliss Classic Rotary Cheese Grater Buy on Amazon Buy on Walmart Buy on Bed Bath & Beyond A Pecorino Romano is made from sheep’s milk and is aged for between five and eight months in Sardinia, Lazio or Grosseto in Tuscany. Parmesan is often the name we give to any hard grated cheese. FoodSharkmarfa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Does using a Microplane versus a box grater matter then? Made from the milk of free range and grass fed cattle which are BST and rBGH hormone free, the US-made Andrew Everett grated parmesan cheese does not contain any preservatives, fillers or binders. With a background in biomedical sciences and management, Bella also enjoys trying out new gadgets and techniques in her kitchen and does her best to never throw food in the trash! Based in New Jersey, the family manufacturer makes their parmesan from pure cow’s milk. Unsurprisingly, the Microplaned cheese curls were loftier, appearing nearly double the volume of the box-grated cheese. This is a vacuum packed cheese which, depending on the time of year and State will arrive cold packed, although a small number of buyers have received this not packaged properly for warmer temperatures. Without a doubt, any sauce that requires emulsifying cheese into it is easier to make if you use a more finely grated cheese, and for the most fickle sauces like cacio e pepe, even the small difference in form and size between Microplaned shavings and box-grated bits matters. Shaved cheese? Cool. This is a US parmesan which has been aged for six months and it is made with pasteurized part-skim milk. It’s typically made … [Photograph: Daniel Gritzer], Perhaps even easier, though, is the Kyocera ceramic grater. And what'd I gain from it? You can emulsify Microplaned or box-grated Parm into tomato sauce or a butter sauce like Alfredo, for example, without much trouble. He settled on a Microplane or box grater as equally preferred methods (his big no-no were larger shreds of cheese). However, within the European Union, parmesan is a little more complicated than that. This cheese is made from pure and unpasteurized cow's milk from a herd fed on grass and hay as this diet gives a more complexly flavored milk and the lack of pasteurization allows the microorganisms that add flavor to remain in the milk. Its flavor is fruity and full with a slight salt tang and this cheese should be served in chunks or as an appetizer. She reported back that her husband was unable to tell the difference between the Microplaned and box-grated samples while she differentiated and preferred the Microplaned one every time, even though it was grated first.