Rachael Ray Every Day - - Contents - — ERICA CLARK

It’s au­then­tic. That con­tainer of grated Parm? Yeah, it may be 100 per­cent the real deal. But it could also con­tain other stuff—mold in­hibitors, an­ti­cak­ing agents, and other fla­vor­ings—that are de­cid­edly not cheese. To make sure you’re get­ting au­then­tic Parm, look for a chunk with the dis­tinc­tive tan rind stamped with PARMI­GIANO-REG­GIANO in dot­ted let­ters, which is reg­u­lated by Euro­pean law.

The rind is a fla­vor bomb. Speak­ing of rinds, when you’ve used all the cheese, don’t toss it! Add it to soups, stews, or pasta sauces for a kick of umami.

It’s more ver­sa­tile. When you buy a block, you can shred it over sal­ads and soups, use a veg­gie peeler to make fancy curls, or put that wedge out as the cen­ter­piece of your cheese plate and let guests hack off chunks them­selves. When you buy the preshred­ded stuff, all you get are, well, shreds.

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