Parmesan Cheese
Parmesan, This Italian cheese is the hardest of all. After being specially processed, the curd is broken up, heated, packed into a large mould the shape of a millstone and matured for at least two and usually three years. When it is ripe the crust is almost black, but the cheese itself should be of a pale straw colour and full of tiny holes, like pinpricks. Parmesan has a strong and distinctive flavour and is used finely grated for cooking or as a traditional accompaniment for soups such as minestrone and for rice and pasta dishes.
