A key to growing as a chef or cook is expanding your base of knowledge regarding ingredients. Today, we will discuss a variety of cheeses. Specifically, we will take a look at Italian cheeses. Just because these cheeses have their origin in Italy, their uses are by no means limited to Italian cuisine.

Parmigiano-Reggiano — before we discuss what this is, it is important to know what it is not. It is not the cellulose-laced powder found in the green cardboard tube that we all have sprinkled on pizza. It is surprising to learn how many peoples’ only exposure to parmesan is this powdery substance.