100 grams of parmesan cheese is about 16 tablespoons. One tablespoon of parmesan cheese weighs about 6.2 g, and one teaspoon is about 2.1 g. It is the lightest cheese on this page at 100 g per cup, because it is grated fine and full of air, which is why 100 g needs a startling 16 tablespoons.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. Hard, salty Italian cheese, grated fine. Pasta, risotto, salads and breading. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. One US cup is 16 tablespoons, so every figure here is the cup weight of 100 g divided by 16, rounded to one decimal place. Hard, salty Italian cheese, grated fine. Pasta, risotto, salads and breading.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of parmesan cheese |
|---|---|
| 1 teaspoon | 2.1 g |
| 1 tablespoon | 6.2 g |
| 2 tablespoons | 12.5 g |
| 3 tablespoons | 18.8 g |
| 4 tablespoons | 25 g |
| 5 tablespoons | 31.2 g |
| 6 tablespoons | 37.5 g |
| 8 tablespoons | 50 g |
| 10 tablespoons | 62.5 g |
| 12 tablespoons | 75 g |
| 1 cup (16 tablespoons) | 100 g |
| 100 g | 16 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of parmesan cheese is about 16 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A risotto for a dinner party (Parmesan Cheese)
A risotto for four uses 8 tablespoons of grated parmesan, about 50 g, stirred in at the very end, off the heat. The parmesan gives the risotto its savoury depth and its creamy finish, and it should go in last, because boiling it makes it stringy and grainy. Eight spoonfuls is enough for a risotto that serves four, and the risotto should be served at once, while it is still loose and glossy.
A Caesar salad for lunch
A Caesar salad uses 4 tablespoons of grated parmesan, about 25 g, scattered over the leaves with the dressing and the croutons. The parmesan gives the salad its salty, savoury bite, and it should be grated fresh, because pre-grated parmesan is drier and less flavourful. Four spoonfuls dresses a salad for two, and the cheese should be added just before serving so it stays crisp.
A breadcrumb coating for chicken
A breadcrumb coating for chicken uses 6 tablespoons of grated parmesan, about 37.5 g, mixed with breadcrumbs and herbs. The parmesan crisps in the oven and gives the coating a golden, savoury crust that plain breadcrumbs never achieve. Six spoonfuls coats four chicken breasts, and the chicken should be baked on a rack so the coating stays crisp underneath.
Getting it right in your kitchen
Parmesan matters because it is a flavouring, not a bulk ingredient: a little of it gives a dish its savoury, umami depth, and it is used by the spoonful rather than the cup. Because it is grated fine and full of air, a cup weighs only 100 g, so 100 g needs 16 tablespoons, and a tablespoon weighs only about 6.2 g. That lightness is the trap: counting out 16 spoonfuls for 100 g is slow and error-prone, so weigh the cheese instead. The other thing to know is that parmesan should be grated fresh, because pre-grated parmesan is drier, less flavourful and often mixed with anti-caking agents that stop it melting properly.
When should you weigh parmesan cheese instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the parmesan cheese until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate in an airtight container; up to 2 months.
- Grate parmesan fresh from a wedge; pre-grated cheese melts poorly.
- Stir it into sauces off the heat, so it melts smoothly instead of turning grainy.
- Weigh it for recipes; 16 spoonfuls per 100 g invites counting errors.
Frequently asked questions
How many tablespoons is 100 grams of parmesan cheese?
100 grams of grated parmesan cheese is about 16 tablespoons, spooned and levelled, using the King Arthur Baking value of 100 g per cup. One tablespoon weighs about 6.2 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of parmesan cheese?
One level tablespoon of finely grated parmesan weighs about 6.2 g, and one teaspoon is about 2.1 g. Parmesan is the lightest cheese per spoonful, because it is grated fine and full of air, so weigh it for recipes rather than counting spoonfuls.
Should I buy pre-grated parmesan or grate it fresh?
Grate it fresh from a wedge whenever you can. Fresh parmesan melts better, tastes stronger and has no anti-caking agents, while pre-grated parmesan is drier and can turn grainy in a sauce. For sprinkling over pasta, either works, but for risotto and sauces, fresh is worth the effort.
Can I use parmesan instead of pecorino?
Yes, in most recipes, though the flavour differs: pecorino is sharper and saltier, made from sheep's milk, while parmesan is milder and nuttier. For a Caesar salad or a risotto, either works, but use a little less pecorino, because it is saltier.
How long does parmesan keep?
A wedge keeps for up to 2 months in the fridge, wrapped tightly or in an airtight container. Grated parmesan keeps for about a month. If the surface hardens, cut it away; the cheese underneath is still good. Mould on a hard cheese can be cut away, but if it smells sharp or sour, throw it away.
Common mistakes to avoid
The most common mistake is using pre-grated parmesan in a risotto or a sauce, where it melts poorly and tastes flat; grate it fresh from a wedge. The second mistake is boiling parmesan in a sauce, which makes it stringy and grainy; stir it in off the heat. The third mistake is storing parmesan in the fridge unwrapped, where it dries out and loses its flavour; wrap it tightly or keep it in an airtight container. Finally, do not use parmesan in a dish that needs a melting cheese, because it is too dry and too salty to melt smoothly on its own.