Parmesan

Sharp, salty, and intensely nutty. It delivers a massive hit of umami with a slightly grainy texture.

As it ages, the flavour becomes more concentrated and complex, shifting from lactic and sweet to spicy and savoury.

Parmesan is a good source of calcium, which builds strong bones, and protein, which builds muscle.

Being an aged cheese, most of the lactose is gone, so it's often fine for those who usually struggle with dairy. It's a flavour powerhouse, so a little goes a long way. Eat it in moderation, like any cheese.

Look for the stamp. Genuine Parmigiano Reggiano has its name pin-dotted into the rind.

Avoid the pre-grated green shaker cans. That is mostly cellulose and disappointment. Buy a block and grate it yourself; you get better melting and more flavour for your money.

Wrap your block in parchment or wax paper, then loosely in foil or a reusable beeswax wrap.

Avoid plastic wrap if you can, as it can trap moisture and cause the cheese to sweat or grow mould. Keep it in the coldest part of your fridge.

Grate it over pasta, shave it into salads, or stir it into risotto at the very end to create a creamy emulsion.

Don't throw away the rinds. Toss them into soups, stews, or stocks while they simmer to extract every last bit of umami goodness.