Parmigiano Reggiano cheese

Look for the words “Parmigiano Reggiano” stamped repeatedly into the rind; the mark identifies the cheese, not just a similar hard cheese. It is matured for at least 12 months before sale.

Yes. Scrape or scrub the rind clean, then simmer it in soups, bean stews or tomato sauce to add savoury depth; remove any leftover piece before serving if it has not softened enough to eat.

Wrap the cut cheese in baking parchment or waxed paper, then put it in an airtight container in the fridge. Keep it away from strong-smelling foods, and cut away a small dry edge rather than discarding the whole piece.

You can, but freezing can make a wedge crumbly. Grate it first, freeze it in a sealed container, and add the frozen grated cheese straight to pasta, risotto or soup.

Grate it over pasta, risotto, minestrone or aubergine parmigiana, or shave it over salads. For a simple snack, serve thin shards with pears or balsamic vinegar.

Yes: Grana Padano melts and grates well in the same dishes, though its flavour is often milder. Per 100 g, Grana Padano has 33.9 g protein and 28.5 g fat, compared with 32 g protein and 30 g fat in Parmigiano Reggiano cheese.

During maturation, the cheese develops tiny crystals that give aged pieces their characteristic crunch. Longer-matured cheese is generally firmer and more savoury, so it is especially good in shards or finely grated.