The cheese component in the dishes determines their taste, uniqueness and originality. Rubbed a different grade cheese into the salad - got a whole new appetizer. Too many Italian dishes indicate Parmesan as an ingredient. Experts believe that this cheese is just a discovery in cooking, which made it possible to achieve a very refined taste from traditional dishes. However, our housewives regularly look for something to replace parmesan. And the point is not only high cost, but also fakes: it’s a shame to spend a lot of money, and then accidentally find out that cunning falsifiers made a valuable product “on the knee”.
It also happens that there is simply nowhere to buy real
Parmesan cheese. How to replace it in this case is not a matter of whim, but of necessity.
Parmesan Features
This cheese is slightly different from other hard varieties. Firstly, it is not covered with a wax layer - the crust on it ripens naturally, so the cheese does not need to be removed before it “enters” the dish. Secondly, its structure is brittle, grainy and brittle, and therefore, when melted, the cheese forms an even crust and does not stretch with threads. So if the dish that you are going to cook requires exactly this type of melting, the question of how to replace the parmesan, you can not even raise: any other cheese will “stretch”.
Thirdly, this Italian product goes well with fruits (pears, grapes, kiwi, peaches, figs, apples). You can probably choose what to replace with Parmesan in
fruit salads, but you will have to experiment and try. And for an exquisite treat - cheese in chocolate - you will definitely have to fork out for the original: nothing else just suits your taste.
The benefits of Parmesan
Any cheese is good because it is a protein supplier with a low fat content. Parmesan in this regard is no exception. Not only that, it contains extremely necessary acids, and even by the amount of vitamins it will “surpass” even complex pharmacy preparations. Unlike other types of cheese, Parmesan is extremely low in calories. And if you follow your kilograms, looking for cheese to replace parmesan with is not your way. You will not find the same dietary product . In addition, butyryl acid (a substance that promotes the breakdown of fats) is also found only in parmesan.
Than parmesan is bad
This cheese has its drawbacks. First of all, it is pretty salty. Parmesan heads are aged in salt baths for several weeks - naturally, the cheese absorbs a significant amount of salt. Accordingly, people who restrict themselves in it for health reasons should think twice about replacing parmesan.
Those who are prone to migraines should do the same: this cheese includes the substance that causes their attacks. By the way, in addition to Parmesan, Roquefort also has this property; other cheeses are quite harmless in this regard. Parmesan is no less dangerous for those with diathesis. Well, the last category of people who are interested in what kind of cheese can be replaced with parmesan are those who simply do not like its taste. And, let's say a secret, there are not so few of them.
If crumb is used
The easiest way to choose a "substitute", if the recipe requires grated parmesan. How to replace it in this case - depends on the type of dish. For melting (pizza, casseroles, lasagna), Lithuanian “Rokiskis” and “Dzhyugas”, hard Dutch cheese (almost of any producer, if you are sure of it) are quite suitable for taste. Many chefs very much approve of Russian cheese in such dishes - it melts great, the taste has a pronounced, but not intrusive.
A good choice of how to replace parmesan in salads would be gruyere, emmental, grano padano. However, you won’t be able to save a lot on their purchase - these cheeses, if they are natural, of course, are also expensive. The only exception is emmental, it is not necessarily made in Switzerland, and our analogues are not bad at all. In those dishes where cheese is required spicy, something from the pecorino family is suitable, but, again, the real one will cost a pretty penny.
If required parmesan slices
This situation is a little more complicated. In such dishes, it is precisely the flavoring subtleties that are very important, that is, the “deputy” should resemble Parmesan cheese. It is difficult to decide how to replace it: the choice is significantly reduced. Somewhat reminiscent of parmesan structure, grain and piquancy, again, "grano padano." True, it is somewhat more brackish, but it can only be determined by a professional taster or a fanatical lover and connoisseur of cheeses. A little farther from parmesan, but also somewhat similar to it in nutty flavor and elegant gruyere aroma (if it is real Swiss). In color terms, it is completely unlike Parmesan, too yellow, but in the form of plates it will be a good substitute.
The worst situation is if parmesan is required in large enough cubes. In such dishes you will either have to buy the original product, or boldly spit on conventions and replace it with your favorite variety.
What is included in the classic Caesar salad
This salad, on the one hand, is a real work of culinary art. On the other hand, the question of how to replace the parmesan in Caesar (or some other component) gives rise to real battles between traditionalists and experimenters. To begin with, we will determine what a true correct Caesar consists of.
- Garlic . They should be plastered with a plate - for flavor, but without bitterness and the subsequent "exhaust" from the mouth of the gourmet.
- Romaine lettuce". For lining the plate.
- An egg cooked for exactly one minute and remaining virtually liquid.
- Olive oil - certainly cold and only the first extraction.
- Parmesan Rubs finely and sprinkles on lettuce leaves sprinkled with oil.
- Lemon juice squeezed directly into the salad.
- Crutons are something like tiny croutons, first fried, then dried in the oven.
- Worcester sauce - just a few drops.
On the one hand, it would seem, nothing particularly complicated. On the other hand, only a certain sort of salad, an egg is usually digested, croutons resemble ordinary crackers ... And where can I get parmesan and the notorious sauce?
What and what is replaced in Caesar
Our people are not in vain respected throughout the world for their quick wits. His interpretations allow you to get the intended result with a minimum of effort.
- Garlic is not spread on a plate - its juice is squeezed into croutons or to dressing.
- No one is looking for "romaine" leaves - any salad, or even Beijing cabbage , is taken .
- Eggs are laid raw in our Caesar: they are beaten with olive oil.
- Lemon juice is not a problem to squeeze, but our culinary experts, again, add it to the sauce.
- Crutons are just a name. Instead, rusks from sachets are quite suitable (it is still advisable to dry them yourself).
- The main question - "How to replace the parmesan in Caesar ?!" - is decided at the discretion of each. Many experimental chefs claim that cheeses like Altai or Sovetsky will be the best substitute.
The only thing that cannot be replaced is Worcester sauce. Given that it contains 26 components, this is not surprising. So you still have to look for it - this is certainly a rarity than parmesan. How to replace this cheese, we have already told.