Eggs and dairy

Parmesan: what it is, how to pick and store it

Parmigiano Reggiano is the aged Italian original; domestic parmesan is milder. A hard, salty cheese that grates fine and melts into pasta and risotto.

How to pick it

A wedge you grate yourself tastes best and melts more smoothly; pre-grated works in a pinch. Save the rinds to simmer in soup.

How to store it

Wrap the wedge in wax or parchment paper, then loosely in plastic, and refrigerate.

  • Mold on a hard cheese like parmesan can be cut away: cut off at least 1 inch around and below the spot, keeping the knife out of the mold. (USDA FSIS, Molds on Food)

Out of parmesan? What to use instead

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

Swaps for parmesan, with what changes

Parmesan: cups to grams

Parmesan (grated)
MeasureGrams
1 cup100 g
½ cup50 g
⅓ cup33 g
¼ cup25 g
1 tablespoon6.3 g
1 teaspoon2.1 g

Weights from USDA FoodData Central. Parmesan: converter and grams to cups

Recipes with parmesan (27)

More recipes with parmesan

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Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.