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Updated: June 5, 2025
This cheese is made at Lodi and not at Parma, and I did not fail to make an entry to that effect under the article "Parmesan" in my "Dictionary of Cheeses," a work which I was obliged to abandon as beyond my powers, as Rousseau was obliged to abandon his "Dictionary of Botany." This great but eccentric individual was then known under the pseudonym of Renaud, the Botanist.
There was their fat waiter in front with a large covered cheese-dish. Behind him was another with two smaller ones, and a third with some yellow powder upon a plate was bringing up the rear. 'This is Gorgonzola, main, said the waiter, with a severe manner. 'And there's Camembert and Gruyere behind, and powdered Parmesan as well. I'm sorry that the Stilton don't give satisfaction.
Clean them first of all, chop them, and cook them till tender in butter; and their own juice; then throw them into the sauce, and pour it over your souffle. Make a thick bechamel sauce, and be sure that you cook it for ten minutes, constantly stirring. Add, till well flavored, some Gruyere and Parmesan cheese, mixed and grated. Let it all get cold.
He was said to have two hundred pairs, and to be aiming at three hundred and sixty-five. Certainly they had an edge, and must have been kept in order like razors; but the legend that they were stropped after every day's use is absurd. They used to say that they would cut paper easily, and every kind of cheese except Parmesan.
"I have paid some of my debts, and contracted others," Byron writes to Moore, on September 15th, 1814; "but I have a few thousand pounds which I can't spend after my heart in this climate, and so I shall go back to the south. I want to see Venice and the Alps, and Parmesan cheeses, and look at the coast of Greece from Italy. All this however depends upon an event which may or may not happen.
It boasts that there one can get anything in cheese from the simple cottage variety to imposing mottled Stilton. There are cheeses from France, cheeses from Switzerland, cheeses from Holland. Brick and parmesan, Edam and limburger perfumed the atmosphere. Behind the counters were big, full-fed men in white aprons, and coats. They flourished keen bright knives.
For three persons, two ounces of grated parmesan cheese; the whites of three eggs beaten to a stiff froth, a little pepper, salt and cayenne, a little milk or cream to mix; bake for a quarter of an hour. One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream; whip it.
While other heirs of noble houses were inspecting patterns of steinkirks and sword knots, dangling after actresses, or betting on fighting cocks, he was in pursuit of the Mentz editions of Tully's Offices, of the Parmesan Statius, and of the inestimable Virgin of Zarottus.
There are endless means of cooking and dressing this, the national dish of Italy, but perhaps the most popular of all is alla Napolitana, wherein it is served with tomato sauce, to which a sprinkling of grated Parmesan cheese is frequently added.
Fry slowly until the ham and onions are golden. Then take off the stove, add two tablespoons of butter and two tablespoons of Parmesan cheese grated; mix well and serve. 10 mushrooms if canned, or 5 or 6 if fresh ones 3/4 of a cup of rice Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two tablespoons of good olive-oil. Season with salt and pepper.
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