Parmigiano

Parmigiano, more precisely Parmigiano-Reggiano, is a hard, granular cheese produced in a defined area of northern Italy. It is commonly referred to simply as Parmigiano or Parmesan. The cheese is protected by a protected designation of origin (PDO) and must be made according to traditional methods in the specified region and provinces.

Production takes place in the areas of Emilia-Romagna and Lombardy, including Parma, Reggio Emilia, Modena, Bologna and Mantua. Milk used for Parmigiano-Reggiano is whole cow’s milk sourced from farms within the production area and used in its natural, raw state. The milk from current day’s milking and the preceding evening’s milking is typically combined. The curd is cut into small grains, gently heated, and whey is drained. The curd is pressed into large cylindrical molds, brined for several weeks, then aged in controlled conditions.

Wheels are produced in large rounds and aged for a minimum of 12 months, with many wheels maturing longer, often 18, 24, or 36 months. Longer aging imparts deeper, more complex flavors and a firmer texture. Parmigiano-Reggiano has a pale straw color, a dense, grainy texture, and natural rind bearing the PDO marks.

Flavor and uses: the cheese offers a savory, nutty, and fruity aroma with pronounced umami, especially as it ages. It is commonly grated over pasta and risotto, shaved into salads, or eaten in chunks. The rind is sometimes used to flavor broths or stocks.

Nutritionally, Parmigiano-Reggiano is high in protein and calcium and typically low in lactose due to aging. It remains a staple in Italian cuisine and widely used worldwide.