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Parmesan is made from skimmed milk so it's probably among the lowest fat of any "full-flavored" cheese. Although we have practically given up cheese in our house (for dietary reasons) we would never be without a hunk of real Parmesan. It keeps in the fridge for months if wrapped in paper (do not use cling film or Saran Wrap). A little grated over soups, pasta, grilled (broiled) chicken breast - whatever. The pre-grated stuff in packets and tins does not taste as good to start with, it goes off very quickly - go for the real thing every time (even if it's a Kraft recipe!)


MsgID: 0043000
Shared by: Ashley/UK
In reply to: ISO: Parmesan cheese, fresh or canned? more
Board: Cooking Club at Recipelink.com
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