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A good aged Parmesan is a pantry staple! Its very versatile - you can use it (of course!) in pasta dishes and baked recipes, but it's equally as good prinkled over bresaola or salami with a drizzling of EVOO and a squeeze of lemon. Or simply on crackers with fresh or semi-dried tomates, bit of black pepper and fresh basil. A good parmesan has a golden rind ( as seen in Mil Lil's block parmesan) and the interior should have a yellowish white straw colour. It should also be piquant, slightly salty and a bit crumbly when broken apart.