The first time I came across Parmesan cheese I was waitressing in Whitianga during the university’s summer break.
I don’t remember which dish it was served on but I do remember being told to explain to diners who might order it that they shouldn’t worry if the cheese smelt a bit like vomit, it tasted much better.
Surprisingly after that some did try it.
That was a few decades ago when Parmesan was a foreign taste. Now it’s a familiar one and I use it often to add more flavour with less cheese.
It usually comes in small blocks but I rarely use it all in one go so grate what’s left and freeze it.
Tonight I’ve tossed potatoes in a mixture of Parmesan, thyme, paprika and black pepper. Placed in a lightly oiled dish and baked until golden they’ll be a tasty accompaniment to cold lamb, baked tomatoes, courgettes and broccoli.
Today I’m grateful that tastes which once were foreign are now familiar and enjoyed.