What to Look for to Choose the Best Supermarket Parmesan Cheese

 

There’s no substitute for real Parmigiano-Reggiano, but it can be a tad on the pricey side, so Cook’s Illustrated conducted a number of testings to see which, if any, domestic imitators come close.

First, they rounded up seven nationally available supermarket brands of cheese (five domestic and two imported) and had testers try them on their own, and then mixed into polenta. Luckily, finding a bona fide chunk of Parmigiano-Reggiano doesn’t require going to Italy, or even a fancy cheese shoppe. Though it’s imported from Italy, Boar’s Head sells a great Parmigiano-Reggiano nationwide under their American label, and it was the winner of the taste test.

During the tests, the differences between the imported cheese and domestic were immediately apparent. The American cheeses tended to be smooth and waxy in appearance, with most tasters criticizing them as “bland” or simply “salty.” The imported wedges of wonder were drier, crumblier, and had complex, nutty, fruity notes like a good Parm should.

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You can click the link below to read why the Italian stuff is so superior, but it boils down to feed, fat, and aging. If your local grocery store doesn’t carry Boar’s Head, look for Parm with the following characteristics:

• Dry, crumbly texture: Good Parm will have an uneven, dry appearance. Avoid cheese that looks smooth.
• Look for cheese that has been aged at least 18 months.
• Lots of little white crystals. Those are tyrosine! And that’s where the flavor is.

Finally, if there is a cheese counter, ask to taste the cheese. I’ve found cheese counter people to be very nice and helpful, so don’t be shy.