Parmesan

Parmesan (or more correctly Parmigiano-Reggiano) is made from partially skimmed cow's milk and allowed to mature for up to four years in humid conditions. Young Parmesan cheese is not as firm or flavourful as aged Parmesan, and may be eaten on its own at the end of a meal or with figs, pears or crusty bread. Mature Parmesan is sharper, saltier and grainier with a firm to hard texture that is ideal for grating or shaving on salads, pasta or pizzas.

When buying Parmesan, look for the name Parmigiano-Reggiano burned in dots on the rind. The cheese should be straw coloured and brittle, with a rocky surface; you should avoid any specimens that look grey, sweaty or waxy-looking. Always try to buy fresh; pre-grated Parmesan is an extremely poor substitute.