Parmezán

Parmezán is a term used in several languages to refer to Parmesan cheese, a hard, granular cheese made from cow's milk. The most famous form is Parmigiano Reggiano, a protected designation of origin (PDO) cheese produced in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. In everyday usage, parmezán may also denote Parmesan-style cheeses produced outside the PDO region, sometimes marketed simply as Parmesan.

The cheese is typically aged for 12 to 36 months. It is crafted by heating milk, adding rennet to form curds, cutting and cooking the curds, and then pressing them into wheels with a natural rind. As it matures, the cheese develops a dense, slightly crumbly texture and a complex, savory, nutty flavor with pronounced umami and occasional crystalline granules.

Common culinary uses include grating over pasta, risotto, and soups, shaving onto salads, or enriching sauces and broths. The flavor and texture can vary with age: younger versions are milder and more flexible for slicing; older versions are drier and more granular.

Nutritionally, parmesan-type cheeses are high in calcium and protein and tend to be low in lactose due to aging. They are produced worldwide, with many artisanal and industrial varieties; the PDO Parmigiano Reggiano is subject to strict production rules and labeling.