To Get the Tastiest Parma for Your Money, Buy Close

You might think that as long as you buy real Parmesan Reggiano you are getting the best money can buy, but it turns out that the cheese closest to the rind is the tastiest.

The secret lies in the delicious tyrosine crystals that form as the cheese ages. The good people at America’s Test Kitchen not only counted more crystals on the outside of the chunks, but the tasters found the chunks to be “nutty, complex, and pleasantly crumbly,” while the cheese chunks taken from the center of the circle were “nutty, complex and pleasantly crumbly. ” soft, with a smoother, almost plastic texture. “

Watch the video to dig deeper into the science behind tyrosine crystal formation, but the next time you’re at the grocery store looking for the perfect piece of fresh tea, be sure to grab a piece from the edge.

Science: How To Buy The Best Parmesan Cheese | America’s Test Kitchen (YouTube)


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