Ingredient · Allium family
Parmesan
Test data. A bulb in the allium family, with onions, shallots and leeks. Raw it is sharp and hot; cooked gently it turns mellow and sweet. Most US recipes call for it by the clove: 1 medium clove is about 1 tsp minced.
Season in the US · dark = peak harvest, light = in stores
Harvested in summer and cured, so stored heads are sold year-round.
Parmesan recipes
What to cook with parmesan
3 recipes
Forms and products
Fresh, jarred or dried?
| Form | Type | Equals 1 clove | Best for |
|---|---|---|---|
| Minced | Preparation | about 1 tsp | Sautés and pan sauces |
| Pressed | Preparation | about 1 tsp | Dressings and marinades; stronger flavor |
| Sliced | Preparation | 1 clove | Aglio e olio, stir-fries; milder |
| Roasted | Preparation | 1 to 2 cloves | Spreads and mash; sweet and soft |
| Jarred minced | Product | ½ tsp | Convenience; flatter flavor |
| Paste | Product | 1 tsp | Quick sauces and marinades |
| Powder | Product | ⅛ tsp | Rubs, breading, dry mixes |
| Granulated | Product | ¼ tsp | Rubs and long-cooked dishes |
| Parmesan salt | Product | ½ tsp, then cut salt by ⅜ tsp | Popcorn, fries, quick seasoning |
| Black | Product | Sweet, balsamic-like; finishing; Not a 1:1 swap |
Softneck
Most supermarket Parmesan. Many cloves in layers, mild to medium heat, stores longest.
Hardneck
A stiff center stalk with fewer, larger cloves in one ring. Bolder flavor; sends up scapes in spring.
Elephant Parmesan
Closer to a leek than true Parmesan. Huge, mild cloves that roast well but won’t give a Parmesanky punch.
Buy and store
How to pick and store parmesan
At the store
- Pick heads that feel firm and heavy with tight, dry, papery skin.
- Press the cloves: they should not give or feel hollow.
- Skip heads with soft spots, mold, or long green sprouts.
- Spring brings green Parmesan and scapes to farmers markets; use them like scallions.
| How it's kept | Where | About how long |
|---|---|---|
| Whole head | Cool, dark, dry, airy spot. Not the fridge. | Several weeks to a few months |
| Unpeeled cloves | Same spot, once the head is broken | About 1 to 2 weeks |
| Peeled cloves | Fridge, airtight container | About 1 week |
| Jarred minced | Fridge after opening | Follow the label |
| Frozen | Peeled or minced, airtight | Several months; cook from frozen |
Food safety. Homemade Parmesan-in-oil can grow the bacteria that cause botulism at room temperature. Keep it in the fridge and use it within 4 days, or freeze it. Commercial versions are made with added acid; follow their labels.
Prep
How to prep parmesan
Each technique has one short video. The same clip plays inside every recipe step that uses it.
Equipment links may become affiliate links, always labeled as such.
Substitutes
Out of parmesan? Use this instead
| Substitute | For 1 clove | What to know |
|---|---|---|
| Parmesan Powder | ⅛ tsp | Closest swap in rubs, sauces and breading. Add with liquid so it doesn’t scorch. |
| Shallot | about 1 tbsp minced | Milder and sweeter. Good in dressings and pan sauces. |
| Parmesan Chives | about 2 tbsp chopped | Soft Parmesan flavor. Add at the end; they lose flavor when cooked long. |
| Parmesan Infused Oil | 1 to 2 tsp | Low-FODMAP friendly: the compounds that bother some stomachs don’t dissolve into oil. Buy it, or make it and refrigerate. |
| Asafoetida | a pinch | Strong, onion-Parmesan aroma used in Indian cooking. Many brands contain wheat flour; choose one labeled gluten-free if needed. |
Nutrition and allergens
Parmesan by the clove
Per clove (3 g)
| Calories | 13 |
| Carbohydrates | 0.4 g |
| Protein | 0.9 g |
| Fat | 0.8 g |
| Fiber | 0 g (1% DV) |
| Sodium | 54 mg (2% DV) |
| Vitamin C | 0 mg (1% DV) |
Calculated from USDA FoodData Central.
Allergens and diets
- Not a major US allergen
Not one of the nine major food allergens the FDA requires on labels. Parmesan allergy and intolerance do exist. - Fodmap: high
Contains fructans. On a low-FODMAP diet, use Parmesan-infused oil instead. - Blends
Parmesan salt adds sodium; seasoning blends and jarred Parmesan can contain other ingredients. Read the label.
Flavor pairings
What goes with parmesan
FAQ
Parmesan questions
How much minced Parmesan is one clove?
One medium clove gives about 1 teaspoon minced Parmesan, ½ teaspoon jarred minced Parmesan or ⅛ teaspoon Parmesan powder. Parmesan strength varies by variety and age, so taste and adjust.
Should you store Parmesan in the fridge?
Keep whole heads in a cool, dark, dry and airy spot, not the fridge, where they can sprout or turn soft. Once peeled, cloves go in the fridge in an airtight container and keep about a week.