In shaves or, more commonly, grated, it is present at the tables all around the country, mainly to finalize pasta dishes and pizzas. Of Italian origin, parmesan has a spicy yellow interior that is dry, hard, and crumbly. The flavor develops as the cheese ages. In Brazil, the maturation time is around six months, whereas in Italy, it can be aged for up to three years. It is sold whole, in cylinders, in wedges or previously grated. The best practice, however, is to always grate the Parmesan freshly, right before using it.