How to replace the Parmesan in Caesar? What kind of cheese can be replaced with Parmesan?

The cheese component in the dishes determines their taste, uniqueness and originality. 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 achieve a very exquisite taste from traditional dishes. However, our landladies regularly look for, than to replace 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. It also happens that there is simply nowhere to buy real Parmesan cheese. How to replace it in this case is already a matter not of caprice, but of necessity.

Features of Parmesan

This cheese is somewhat different from other solid varieties. 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 it is fragile, granular and brittle, so that when melting 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 is how to replace the Parmesan, you can not even raise: any other cheese will "stretch". Thirdly, this Italian product perfectly combines with fruits (pears, grapes, kiwi, peaches, figs, apples). Probably, it is possible to choose, than to replace parmesan in fruit salads, but it is necessary to experiment and try. And for refined delicacies - cheese in chocolate - definitely have to fork over the original: nothing else just to taste does not fit.

The Benefits of Parmesan

Any cheese is useful, as it is a supplier of proteins 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 follow your kilograms, to look for which cheese to replace Parmesan is not your way. So much the same dietary product you will not find. In addition, butyrylic acid (a substance that promotes the breakdown of fats) is also found only in Parmesan.

Than Parmesan is not good

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.

So should those who are prone to migraines: 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.

If you use a crumb

The easiest way to choose a "deputy", if the recipe requires grated parmesan. What to replace it in this case depends on the type of dish. For melting (pizza, casseroles, 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 successful choice of what to replace parmesan in salads will be gruyer, emmental, granano padano. However, when you buy 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 of Swiss origin, and 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.

If you need parmesan plates

This situation is a bit more complicated. In such dishes it is very important to taste delicacy, that is, the "deputy" should resemble parmesan cheese. Than to replace it, to solve difficult: the choice is considerably reduced. Somewhat reminiscent of Parmesan, the structure, granularity and piquancy are again "grano padano". 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 like parmesan, it is too yellow, but in the form of plates it will be a good substitute.

The worst situation is if parmesan is required by sufficiently large cubes. In such dishes, you either have to buy the original product, or you can safely spit on conventions and replace it with your favorite brand.

What's included in the classic Caesar salad

This salad, on the one hand, is a real piece of culinary art. On the other hand, the question of how to replace parmesan in Caesar (or some other component) generates real battles between traditionalists and experimenters. First, let's define what the real Caesar consists of.

1. Garlic . They should be plastered with a plate - for flavor, but without bitterness and the subsequent "exhaust" from the gourmet mouth.
2. Romaine lettuce". For lining the dish.
3. Egg , boiled exactly a minute and left virtually liquid.
4. Olive oil - always cold and only the first pressing.
5. Parmesan . It is rubbed finely and poured onto salad leaves sprinkled with oil.
6. Lemon juice , pressed straight into the salad.
7. Croutons are something like tiny toasts, first roasted, then dried in the oven.
8. Worcester sauce - just a few drops.

On the one hand, it would seem, nothing particularly difficult. 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?

What and what is replaced in Caesar

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.

1. Garlic is not plastered on the plate - its juice is pressed on the croutons or in the dressing.
2. Nobody is looking for "romaine" leaves - any salad, and even Peking cabbage , is taken .
3. Eggs are put in our Caesar damp: they are beaten with olive oil.
4. Lemon juice is not a problem to squeeze, but our culinary experts, again, add it to the sauce.
5. Croutons are just a name. Instead of them suckers from bags (it is desirable to dry up them independently) are quite approachable.
6. The main question is "How to replace Parmesan in Caesar!" - is decided at the discretion of each. Many experimental cooks assure that the best deputy will be cheeses like "Altai" or "Soviet".

The only thing that can not be replaced is a Worcester sauce. 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.