Sosa Parmesan Powder 500g - Zero Waste

BBE 11/25

Parmesan Flavoured Powder

Sosa Parmesan Powder 500g captures the savoury depth of Italian hard cheese in a smooth, easy to use powder. It has a rich, salty umami flavour with the familiar tang of Parmesan and a fine, free flowing texture that sprinkles cleanly and melts quickly into hot dishes. Because it is a dry cheese flavouring powder, you can add it straight to sauces, doughs and batters without having to grate or chop anything.

In everyday cooking this Parmesan powder is a handy shortcut when you want cheese flavour without the weight or moisture of fresh cheese. A spoonful stirred into cream or stock gives you a quick Parmesan sauce for pasta, gnocchi or chicken, while a light dusting over chips, popcorn or roast vegetables turns a simple snack into something that tastes more like a treat. It folds easily into bread dough, savoury scones and biscuit mixes, and it works just as well in small home batches as it does in larger recipes for dinner parties or batch cooking.

Key Features:

• Fine powder texture that dissolves smoothly into sauces, soups and creamy fillings.
• Intense Italian hard cheese taste so only a small amount is needed in most recipes.
• Ideal for seasoning pasta dishes, risotto, gnocchi, snacks and savoury baking.
• Useful where you want strong Parmesan flavour without extra moisture or visible shavings
• Size: 500g

Recipe Inspiration:

• Parmesan powder cream sauce for pasta: Warm double cream in a pan with a spoon or two of Sosa Parmesan Powder and a little black pepper. Stir until the powder has fully dissolved and the sauce tastes rich and savoury, then toss with hot pasta. Finish with extra pepper and a squeeze of lemon for a simple but very satisfying bowl of pasta.
• Crispy Parmesan crusted chicken: Mix Parmesan powder with a little plain flour and black pepper. Coat chicken pieces in beaten egg then press them into the cheese and flour mix before shallow frying or baking until golden and cooked through. The powder helps create a crisp coating with a strong cheese flavour that works well with salad or potatoes.
• Savoury Parmesan biscuits: Stir Sosa Parmesan Powder into a simple shortbread style dough made with flour and butter, then roll and cut into small rounds. Bake until light gold at the edges. The powder gives a deep cheese taste and a delicate crumb that makes these biscuits ideal as a nibble with drinks or on a cheese board.
• Parmesan roasted vegetables and potatoes: Toss parboiled potatoes or mixed root vegetables with a little oil, then roast until almost cooked. In the last few minutes of cooking, sprinkle over Parmesan powder and return the tray to the oven so the cheese melts onto the hot surfaces and forms tasty savoury patches. Serve with roast meat or as a hearty side for grilled fish or veggie mains.

How is Parmesan powder different from ready grated Parmesan cheese?

Parmesan powder is much finer than ready grated cheese and is designed first and foremost for flavouring rather than for melting in strands. Because it is blended into a smooth powder, it disperses evenly through liquids and doughs and gives a very consistent cheese taste from one spoonful to the next. Ready grated cheese is better when you want visible shreds on top of a dish, while Parmesan powder comes into its own when you want the flavour worked right through a sauce or mixture.

Can I use Sosa Parmesan Powder in cold dishes as well as hot ones?

You can use this powder in both cold and hot recipes. In cold dishes it is helpful for flavouring dips, sandwich spreads and cheese fillings because it does not release extra liquid as it sits. For example, you can stir a little into mayonnaise, soft cheese or yoghurt to make a savoury dip for raw vegetables or crisps, or mix some into butter to make a Parmesan flavoured spread for bread and crackers. In hot dishes it will blend into the heat and disappear visually, leaving only the flavour behind.

How much Parmesan powder should I add when I am trying it for the first time?

The flavour of Parmesan powder is quite concentrated, so it is sensible to start with a small amount and build up. Many cooks begin with about one teaspoon in a sauce or soup for four people, then taste and add more if needed. For snacks and toppings, a light sprinkle is often enough, especially if you are using it on hot food where the aroma will seem stronger. Once you have used it a few times you will get a feel for how much suits your own taste and the style of dish you are making.

Ingredients:

Flavor (MILK and derivatives)

Allergens highlighted in BOLD.

Allergen Statement On Pack May contain traces amounts of Eggs, peanuts, soy and soy based products, nuts, celery, mustard, sesame, sulphites​​​​​​​

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.