Yes Parmigiano-Reggiano. Parmesan is just the generic name for places where we care about DOP qualifications I guess. I do have a jar of red Chinese fermented

Yes Parmigiano-Reggiano. Parmesan is just the generic name for places where we care about DOP qualifications I guess. I do have a jar of red Chinese fermented bean curd in my fridge, but have only mixed it into sauces per recipes. I should probably try it by itself. Smoked tofu sounds really interesting. Indonesians have tempeh which is a bit like haloumi I guess when pan fried, so that's another one.