The cheese component in the dishes determines their taste,uniqueness and uniqueness. Nutter in a salad cheese of another grade - got a completely new snack. Very many dishes of Italian cuisine as an ingredient indicate Parmesan. Experts believe that this cheese is just an opening in cooking, which made it possible to obtain from the traditional dishes a very exquisite taste. However, our hostesses regularly look for what to replace the Parmesan. And it's not only about the high cost, but also in forgery: it's a shame to spend a lot of money, and then accidentally find out that the valuable product was made "on the knee" by cunning falsifiers.
This cheese is somewhat different from other solidvarieties. Firstly, it is not covered with a waxy layer - the crust on it ripens naturally, so cheese does not need its removal before "entering" into the dish. Secondly, the structure of his fragile, granular and brittle, in connection with which when melting cheese forms an even crust and does not stretch with threads. So if the dish that you are going to cook requires this type of melting, the question is how to replace the Parmesan, you can not even raise: any other cheese will "stretch".
Any cheese is useful, as it is a supplierproteins with low fat content. Parmesan in this respect is no exception. Moreover, it contains essential acids, and even in terms of the amount of vitamins it "outperforms" even complex pharmaceutical products. The difference from other varieties of cheeses is that parmesan is extremely low-calorie. And if you watch your kilograms, to look for which cheese to replace Parmesan is not your way. You will not find the same dietary product. In addition, butyric acid (a substance that promotes the breakdown of fats) is also found only in Parmesan.
This cheese has its drawbacks. First of all, it is quite a solo. Parmesan heads are kept in salt baths for several weeks - naturally, the cheese absorbs a considerable amount of salt. Accordingly, people who limit themselves in it on the basis of health indications should think harder than to replace parmesan.
Also, those who are inclined tomigraines: this cheese includes the substance that causes their attacks. By the way, in addition to Parmesan, Roquefort also has such a property; the rest of the cheeses are quite harmless in this respect. No less dangerous is Parmesan for those who have diathesis. Well, the last category of people who are interested in what kind of cheese you can replace parmesan are those who simply do not like his taste. And, let's say a secret, they are not so few.
The easiest way is to choose a "deputy" ifThe recipe requires grated parmesan. What to replace it in this case depends on the type of dish. For melting (pizza, casserole, lasagna), Lithuanian "Rokiskis" and "Jyugas", solid Dutch cheese (almost any producer if you are sure of it) will fit perfectly without taste. Many chefs very much approve of such dishes and Russian cheese - it melts splendidly, the taste has a pronounced, but not intrusive.
A good choice of what to replace the Parmesan insalads, will be gruyer, emmental, granano padano. However, when buying them, you will not be able to save much - these cheeses, if they are, of course, natural, are also not cheap. The only exception is the emmental, it is not necessarily Swiss, but our analogs are not bad at all. In those dishes where cheese is required sharp, something from the pecorino family will do, but, again, the present will not cost a pretty penny.
This situation is a bit more complicated. In such dishes, it is very important to taste the subtleties, that is, the "deputy" should resemble parmesan cheese. How to replace it, it is difficult to solve: the choice is significantly reduced. Somewhat reminiscent of Parmesan, the structure, granularity and piquancy are again "gravelly fallen". True, it is somewhat more salty, but it can be determined only by a professional taster or fanatical lover and connoisseur of cheeses. A bit farther from the Parmesan, but also somewhat similar to it in the nutty flavor and elegant flavor of the gruyère (if it is real Swiss). In color, it is not very similar to Parmesan, too yellow, but in the form of plates it will be a good substitute.
The worst situation is if parmesan is requiredsufficiently large cubes. In such dishes you will either buy the original product, or boldly spit on convention and replace it with your favorite brand.
This salad, on the one hand, the presenta work of culinary art. On the other hand, the question of how to replace the Parmesan in Caesar (or some other component) generates real battles between traditionalists and experimenters. First, let's define what the real Caesar consists of.
On the one hand, it would seem, nothing specialcomplicated. On the other hand - a salad of only a certain grade, the egg is usually digested, the croutons resemble ordinary breadcrumbs ... And where to get parmesan and the notorious sauce?
Our people are not in vain respected all over the world for their cleverness. His interpretations allow you to get the intended result with a minimum of effort.
The only thing that can not be replaced - Worcestersauce. Given that its composition includes 26 components, this is not surprising. So it still have to look - this is certainly a rarity, rather than Parmesan. What to replace this cheese, we have already told.