In a blind taste test of supermarket parmesan, the author, an expert in the field, evaluates 13 parmesan wedges and blocks, rating them based on aroma, texture, and taste. The author's theory is that all parmesans are delicious due to their makeup, and while there are bad parmesans, it's dishonest to call them parmesans. The author provides insights into the taste test, including the importance of high prices as an indicator of deliciousness, the differences between Australian and Italian parmesan, and the significance of paper wrapping in maintaining the cheese's quality. The author also offers a detailed analysis of each parmesan, comparing them to Lego structures, puppies, and Tame Impala albums, and provides scores and recommendations for the best overall, best value, and other notable parmesans. The author concludes by emphasizing the importance of understanding the nuances of parmesan to make informed choices and enjoy its deliciousness.
