Have you ever tried Parmesan that was aged for 10 years? Neither has Dan, but he knows a lot about it, and he can tell you exactly what happens on a scientific level the longer your Parm has been left to age.
Read our full taste test of supermarket parmesan:
Follow Dan on Instagram:
Follow Dan on Twitter:
Follow Dan on Facebook:
Purchase our Science of Good Cooking Cookbook:
Check out our new equipment series, Gear Heads:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: