So, does Parmesan melt well? The honest answer is: no, not really. It’s a terrible mozzarella impersonator. But it’s an incredible flavor agent.
Stop expecting it to behave like a rubbery, stretchy cheese. Treat it like a spice—a fragrant, crystalline dust that adds depth and umami. Embrace the frico. Love the greasy orange slick for the learning experience it is.
You know what? I’d rather have a perfectly salty, crunchy crumble of Parmesan over a bowl of soup than a sad, clumpy puddle any day. Parmesan doesn’t need to melt. It just needs to be itself.
