Parmesan


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Par·me·san

 (pär′mə-zän′, -zən, -zhän′)
n.
A hard, sharp, dry Italian cheese made from skim milk and usually served grated as a garnish.

[French, from Old French permigean, of Parma, from Old Italian parmigiano; see parmigiana.]

Parmesan

(ˌpɑːmɪˈzæn; ˈpɑːmɪˌzæn)
adj
(Placename) of or relating to Parma or its inhabitants
n
(Placename) a native or inhabitant of Parma

Par•me•san

(ˈpɑr məˌzɑn, -ˌzæn, -zən; ˌpɑr məˈzɑn, -ˈzæn)

adj.
1. of or from Parma, in N Italy.
n.
2. (sometimes l.c.) Also called Par′mesan cheese′. a hard, dry Italian cheese made from skim milk and usu. grated.
[1510–20; < Middle French < Upper Italian parmeźan (Tuscan parmigiano) pertaining to Parma; for suffix, see partisan1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Parmesan - hard dry sharp-flavored Italian cheeseParmesan - hard dry sharp-flavored Italian cheese; often grated
cheese - a solid food prepared from the pressed curd of milk
Translations

Parmesan

[ˌpɑːmɪˈzæn]
A. Nparmesano m
B. CPD Parmesan cheese Nqueso m parmesano

Parmesan

[ˌpɑːrmɪˈzæn] n (also Parmesan cheese) → Parmesan m

Parmesan

nParmesan m

Parmesan

[ˌpɑːmɪˈzæn] n (also Parmesan cheese) → parmigiano
References in classic literature ?
And you never saw me take snuff, the reason being that in my snuff-box I carry a piece of Parmesan cheese--a cheese made in Italy, very nutritious.
Besides this, it was he who tasted the macaroni, to maintain the pure flavor of the ancient tradition; and it must be allowed that he never permitted a grain of pepper too much, or an atom of parmesan too little.
95 STARTERS | | White onion & Parmesan veloute, crispy shallots | Spanish chorizo and broad bean risotto, freshly-torn basil, Parmesan and lemon | Heirloom tomato salad, torn burrata cheese, aged balsamic, olive oil and garlic croutons, crisp rocket MAIN| | Beer-battered haddock, triplecooked chips, 'posh peas', tartar sauce, lemon wedge | Fresh clams cooked in a white wine, garlic and chilli sauce tossed in fresh spaghetti, finished with chives and lemon | Hudson Quay Lasagne, 12-hour slow-cooked Bolognese layered with fresh pasta and ricotta cheese sauce served with garlic and herb ciabatta | Wild mushroom and black truffle risotto, aged Parmesan, chargrilled asparagus | 6oz picanha rump steak served with triple-cooked chips, roasted baby tomatoes, rocket and Parmesan salad (PS2.
How readily available is Parmesan cheese in this region?
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour.
INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.
start Aspara INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.
Add Hunt's Spaghetti Sauce Parmesan Cheese, simmer until thick and season with salt and pepper.
4C All Natural Parmesan Grated Cheese (UPC 41387-33126)
In the case of a product like Parmesan cheese, the most important attribute, finally, is how it tastes.
In 2012 it did send a letter to Castle Cheese, claiming the company's grated Parmesan contained more cellulose than the two percent that is commonly allowed as an anti-clumping agent.